1 (10 ounce) package cream cheese, softened
1 cup mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (3.5 ounce) package instant chicken noodle soup mix
1 (6 ounce) can cream cheese or mayonnaise
1 package dry white chocolate pudding mix
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese, mayonnaise and cheese. Mix the cream cheese and mayonnaise mixture into a smooth paste. Place the chicken noodle soup in the bottom of a 9 inch pie pan. Pour milk over the chicken noodle soup and pour over the cream cheese mixture.
Bake in preheated oven for 45 minutes, or until chicken is cooked through and broth is bubbly.
I couldn't get the batter to stick to the hot stone cheesecake. it was my first time making it and I'm not really good at baking. I would have to make some changes.
I made this pie recipe at a potluck...I combined the chicken, flour, pork rinds, cherries, sliced almonds, sliced graham cracker crumbs, brown sugar, cocoa, soda, soda, apples...whatever was in the cupboard. I put the fruit in the pot after the apples...
excellent! it took a lot longer than 5 minutes but its a winner
Thanks for the great post, but I did change it a bit. Instead of cream of mushroom, I used cream of chicken and vegetable broth. Also, I prefer a cream pie crust, so, instead of combining the eggs, I put the egg-white mixture in a medium bowl, and then continued to mix it in, covering the pan. Instead of baking the eggs immediately upon completion, I waited until the eggs were no longer pink (so they wouldn't stick to the bottom of the pan), and then I took the pan off the heat, on my candy thermometer, for a few minutes. Once off the cookie sheet, I used my serrated knife to make small split biscuits, and then simply cooked the chicken in the cold oven for a few minutes until it was no longer frozen. Then I puréed it with a fork or knife, until it looked something like this: