1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 1/2 cups sliced yellow onion
2 teaspoons cornstarch
1 tablespoon butter
1 (8 ounce) package cream cheese, softened
4 teaspoons Worcestershire sauce
1 cup chopped celery
4 cups chicken broth
1/2 cup chicken bouillon
1 teaspoon garlic powder
1 teaspoon hot pepper sauce
1/4 teaspoon olive oil
1 (25 ounce) can diced tomatoes with green chile peppers
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, Cheddar cheese, yellow onion, cornstarch, butter, Worcestershire sauce and celery. Mix gently. Fold chicken into cream cheese mixture.
Stir soup and water into chicken mixture. Sprinkle with flour mix. Pour mixture into 6 packages of ice cream shaped like sandwiches.
Bake at 350 degrees F (175 degrees C) for 10 minutes.
While chicken is baking, stir together soup, chicken bouillon, garlic powder, hot pepper sauce, olive oil and tomato. Remove chicken from oven to wire rack.
Remove chicken from oven and transfer to serving portions. Arrange chicken on foil.