3 tablespoons vegetable oil
1 (12 ounce) package cream cheese, softened
3 tablespoons butter
3 tablespoons flour
1 (15 ounce) can chicken broth
1 cup chopped onion
1 cup sliced mushrooms
2 cups cooked, cubed chicken meat
2 eggs
2 teaspoons lemon juice
1/2 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large saucepan over medium heat. Add cream cheese, and mix. Gently stir in melted butter. Mix flour and butter into cream cheese mixture; stir just enough to moisten. Mix in chicken broth, onion, mushrooms, chicken meat, eggs, lemon juice, salt, pepper. Mix well.
Arrange meat mixture in a single layer on a large baking sheet. Bake for 60 minutes at 350 degrees F (175 degrees C), or until meat is no longer pink.
Meanwhile, heat oil in a large saucepan over medium heat. Place chicken mixture in pan. Cover pan tightly with aluminum foil. Cook, covered, 15 minutes.
Pour chicken mixture over meat mixture. Cook uncovered, stirring occasionally, for 20 minutes.
Remove chicken mixture from heat. Cook, covered, for 30 minutes, stirring occasionally, until liquid is reduced, and coating is no longer pink. Pour chicken mixture over meat mixture.
Bake uncovered 30 minutes longer. Sprinkle cornstarch over meat mixture. Cover covered, and cook uncovered 30 minutes longer, or until thickened. Remove foil; brush sauce all over meat mixture. Bake uncovered for an additional 30 minutes. Cover, and cook uncovered for an additional 15 minutes.