1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 cloves garlic, minced
1 cup butter, melted
2 (8 ounce) packages cream cheese
2 eggs
1 1/4 cups milk
1/2 cup chicken broth
1 tablespoon butter, melted
2 tablespoons white sugar
1/2 teaspoon salt
1 1/2 teaspoons dried rosemary
In a medium bowl, mix salt, basil, oregano and garlic. Join with a fork. Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Stir butter, cream cheese and eggs into beaten mixture. Mix in milk and chicken broth. Stir into the chicken mixture. Beat in butter. Pour into a 1 quart casserole dish. Arrange bottom half of dish with chicken mixture. Cover top half with cream cheese mixture. Place lid on dish.
Bake in preheated oven for 30 minutes or until toothpick inserted in center of dish comes out clean. Let cool for 10 minutes; remove dish. Cover and allow to cool completely. Layer cream cheese and cream cheese mixture on top of chicken mixture. Layer with butter, sugar, salt, rosemary and celery salt. Drizzle remaining 2 tablespoons melted butter over the top. Bake for 25 to 30 minutes or until pastry is golden brown.