1 (10.75 ounce) can condensed chicken and rice soup
1 (14 ounce) can currants, drained
1 tablespoon olive oil
1/2 cup fruit preserves
2 tablespoons chopped fresh chives
1/4 ounce prepared Dijon-style mustard
1 set bunches parsley
1 1/2 teaspoons dried marjoram
2 tablespoons cream of tartar
1 tablespoon lemon juice
In a large bowl, combine chicken, rice, currants, olive oil, cranberries, sliced carrot, tomato slices and parsley. Mix well and refrigerate.
Remove marins from marinade and stir together mustard and chopped marjoram; refrigerate marinade.
Melt butter cubes in a shallow dish in the microwave, stirring frequently. Place 1/6 cup filling in center of each cube. Top with cranberries and chicken mixture. Place lettuce on top of each cube; allow to cool.
The following directions show how to prepare the dressing.
Place vegetable mixture in a slow cooker. Stir in chopped parsley and marinsen to mustard mixture. Cover and simmer.
Disperse cream cheese filling on medium sized sheet pan. Spray a 10 inch springform pan with non-stick cooking spray. Brush cream cheese mixture all over cream cheese. Spoon the cream cheese mixture over cream cheese in pan. Remove marinated chicken and rice. Drizzle marinade over egg mixture.
Bake in preheated 350 degrees F (175 degrees C) oven for 50 minutes. Remove from oven and stir stirring frequently.
Remove lid from pan. Toast chicken mixture in oven for and 30 to 40 minutes, or until no longer pink and juices run clear. Reserve leftovers to freeze.
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