1 (16 ounce) jar cream cheese, softened
1 (8 ounce) can sliced mushrooms
1 (6 ounce) can condensed chicken broth
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can cream cheese, cottage cheese
1 cup shredded Cheddar cheese
1 oz. Tabasco sauce
In a medium-size mixing bowl, beat the cream cheese, mushrooms, chicken broth, cream cheese, cream cheese, cottage cheese and shredded cheese. Cover, and refrigerate overnight.
In the morning, preheat a grill for high heat.
Spread cream cheese mixture evenly across a 9x13 inch pan.
Begin by spreading 1/4 of the mushrooms evenly over the cream cheese mixture, then spread 1/3 of the cheese mixture over the bottom of the pan. Dust the remaining mushroom layer with Cheddar cheese mixture. Top with remaining mushrooms, then spread remaining cream cheese mixture over cream cheese mixture. Top with sliced Tabasco peppers, and sprinkle the remaining mushroom over cream cheese sauce.
Brush tops of cream cheese and mushroom chicken pies with remaining cream cheese sauce. Boil directly over pies, then chill in refrigerator for 15 to 20 minutes. Cool on a towel, cover, and refrigerate remaining pie crusts.