1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 cube chicken bouillon
1 medium head cabbage, shredded
1 medium onion, chopped
3 carrots, grated
1 1/2 cups sliced mushrooms
1 (10 ounce) can sliced pineapple
1 (8 ounce) package cream cheese, softened
1 pound shredded mozzarella cheese, divided
1 (8 ounce) package cream cheese, softened
1 pound shredded Swiss cheese
1 (8 ounce) can whole pineapple with juice
1 (8 ounce) container frozen orange juice concentrate
3 tablespoons orange rum
1 cup whole pineapple juice concentrate
1 (8 ounce) package cream cheese, softened
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the cream cheese, lemon juice and chicken bouillon.
Place the shredded cabbage and chicken in a large bowl. Stir in the onions, carrots and mushrooms.
In a medium bowl, combine the chicken, pineapple, cream cheese and mozzarella. Mix well, then toss in the pineapple juice concentrate. Transfer this mixture to a 9x13 inch baking dish. Sprinkle with orange rum and pineapple juice concentrate.
Bake chicken uncovered in preheated oven for about 30 minutes, or until cooked through and juices run clear.
Cool in refrigerator, turning once, until chicken is cooked through and juices are clear. Cool completely before slicing.