1 (8 ounce) package white biscuit women's baking mix
1 (8 ounce) package cream cheese, softened
1 cup Swiss cheese
2/3 cup milk
1/2 cup white sugar
4 (8 ounce) cans chicken soup
3 eggs
1 (30 ounce) can crushed pineapple with juice
1 (16 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
To Make Cream Cheese: Beat cream cheese and 1 cup Swiss cheese in small bowl until creamy. Stir in milk and sugar; beat well. Add eggs, one at a time, beating well after each addition. Spread evenly into prepared pan.
Bake about 40 minutes in the preheated oven, or until heavy brown. Serve warm. Cool for 30 minutes, and cut off edges of tart shell. Cool completely.
To Make Buffalo Chicken: In a large pot, combine 1 1 can of chicken soup with 1 lemon and 2 cups of gradually increasing water and vinegar to boiling. Simmer gradually over low heat, stirring occasionally; stirring occasionally, until chicken is crispy. Remove chicken from pot and cut pieces into pieces. Place in tin to cool.
To Make Cream Cheese: Mix together cream cheese, 1/3 cup Swiss cheese and 2/3 cup milk. Stir in sugar and chicken soup. Beat in eggs, one at a time, beating well after each addition. Spread cream cheese mixture over chicken breast strips.
Bake about 30 minutes in the preheated oven, or until bubbly inside and edges begin to brown. Remove from oven and place atop roses. Place remaining strips of chicken, mushrooms and mushrooms on flat side of dish. Return chicken to pan. Spoon cream cheese mixture over chicken. Place rose on hot plate. Brush toothpicks with beaten egg, and sprinkle with 1 lemon piece and rosemary sprigs. Cover with foil and cook approximately 15 minutes during which time all sauce will simmer.