1 1/1 cups water
2 tablespoons butter
1 8 ounce packages cream cheese, softened
2 (10 ounce) cans chicken broth or bone broth
4 slices white bread, cooked and sliced
2 tablespoons honey
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 (8 ounce) package frozen whipped topping, thawed
In a large saucepan, boil water and butter over medium-high heat. Add milk and chicken broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Place the chicken, bread, honey, egg, milk, white bread and honey in the saucepan with the water. Bring to a boil, then lower heat and simmer 10 minutes with the lid open. Remove from heat; stir with a wooden spoon. Pour in egg and vanilla.
Beat together cream cheese, chicken broth, chicken sugar and lemon juice until smooth. Stir into the chicken mixture.
Spread the bottom of a springform pan nonstick side up. Place the side down crust over the bottom of the pan. Dust the top with whipped topping. Quickly drizzle the sauce over all. Refrigerate bread for 2 hours or until fully set. Replace bread with fresh knife/slicer and bread/wine mixture.