2 tablespoons vegetable oil
1/2 cup honey
1 clove garlic, minced
1 (4 ounce) can mushrooms, drained
4 florets
1/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1 (8 ounce) can tomato sauce
1 (6 ounce) can chicken broth
2 (10 ounce) cans chicken salad greens
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Heat oil in a large skillet over medium-high heat. Add honey and garlic; saute for about 15 minutes.
Add mushrooms and saute for about 15 minutes. Add salt and browning sugar; continue to saute for about 10 minutes, or until mushrooms are opaque. Stir in cream cheese, mozzarella cheese and tomato sauce. Add chicken broth and chicken salad greens. Fold in tomato paste, cumin, cinnamon and chicken broth mixture. Pour mixture over chicken salad greens.
Cover, and cook 15 minutes, stirring occasionally. Remove lid from pan, and simmer for 10 minutes, or until vegetables are tender.