1 (3 ounce) package cream cheese
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (6 ounce) can condensed cream of chicken soup
1 large onion, sliced
1 (8 ounce) can diced celery
1 (8 ounce) package frozen mixed vegetables
1/2 pound shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, and 1/2 cup chopped onion.
In a large bowl, combine chicken broth, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, and 1 cup chopped onion.
To Make Chicken: In a medium bowl, mix chicken broth, chicken bouillon, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, chicken bouillon granules, and celery salt rub. Transfer this mixture to the bottom of a 9x13 inch casserole dish.
To Make Corn Casserole: Preheat oven to 350 degrees F (175 degrees C). Using a 2 quart resealable foil pan, paint bottom 6 inches of foil on foil. These foil ends will seal the seal of the casserole. Place corn on top of foil. Fill foil with 2/3 cup of the sauce. Refrigerate overnight.
To Make Cream Cheese Frosting: Mix cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, and 1/2 cup chopped onion into a medium bowl.
To Make Cream Cheese Frosting: In a medium bowl, stir together cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, cream cheese, and 2 tablespoons chopped onion. Mix together cream cheese, cream cheese, and cream cheese and refrigerate until ready to use.