1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 tablespoon dried parsley
1 tablespoon dried onion
1 tablespoon dried basil
1 pinch salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried basil
3 cups shredded mozzarella cheese
1/4 cup shredded mozzarella cheese
6 ounces sliced red onion
In a medium saucepan over medium heat, mix together cream cheese, milk, parsley, onion, basil, salt, marjoram, thyme, basil and mozzarella cheese. Mix well and cook over low heat until mixture begins to thicken.
Remove the foil from the marinade. Coat the bottom of a large skillet with water to cover. Bring to a boil, and cook for about 2 minutes. Remove from heat, cover, and cook for about 2 minutes, stirring occasionally.
Pour the marinade into the skillet with cream cheese mixture. Cook over medium heat until adding the mozzarella cheese and the red onion. Cover, and cook for about 10 minutes, stirring occasionally. Remove from heat, stir in shredded cheese and chicken.
⭐ ⭐ ⭐ ⭐ ⭐