1 (2 pound) form chicken breast, cut into pieces
2 (1 ounce) cubes celery salt
2 1/2 tablespoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage, divided
1/4 teaspoon dried oregano
4 tablespoons mustard seed
4 (4 ounce) cans diced cooked chicken breast meat
1 cup sliced fresh mushrooms
1 (8 ounce) can sliced mushrooms
3 bananas, sliced
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter, melted
1 (16 ounce) package shredded mozzarella cheese
1 teaspoon hot egg substitute
1 teaspoon lemon peel
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch round pan.
Season chicken pieces with celery salt and basil.
In a medium bowl, mix celery salt, basil, rosemary, sage, oregano, mustard seeds, chicken and mushrooms.
Brush a 9 inch pie pan with butter, and spread half the celery salt mixture over the bottom of the pie pan. Bake at 400 degrees F (200 degrees C) for 20 minutes. Remove from oven and sprinkle remaining 1/4 cup celery salt mixture over chicken.
Bake at 400 degrees F (200 degrees C) for 10 minutes. Remove from oven and sprinkle remaining cream over chicken. Mix cream cheese and 1 teaspoon melted butter, and sprinkle over chicken. Remove from oven and brush mixture over pie. Serve hot.
Melt mozzarella cheese in small bowl. In medium bowl, stir together cream cheese mixture and lemon peel. Chill 8 to 10 minutes, or until cheese is completely melted.