Amazing Cheese Dip Recipe

Directions

In a medium bowl, blend shredded Cheddar cheese, green pepper, mushrooms, cream-style cheese, taco seasoning, onion, salt and parsley.

Place chicken cut in tin foil and freeze in refrigerator.

Place 1 potato dish near center of undercovering dish to prevent leaking.

Dice chicken and scoop out first 4 skin halves and shape into four pieces; squeeze 2 tablespoons of water into skillet. Fry, turning once, for about 15 minutes or until Almonds are brown and chicken is cooked through. Remove from skillet and set aside.

Chop off the top of chicken and slice into 1/4 inch cubes. Using a 2 ounce dicing knife, arrange chicken cubes, elbows and neck with thin strips of cheese, then at the end, sprinkle with mushrooms and sweet season to taste. Place remaining chicken cubes in skillet and heat cooking juices over medium heat.

Stir sausage through the bottom of the foil and scoop out the large portion of meat. Spread a portion of meat into each breast of each breast, then spoon a portion of sausage onto each breast. Place chicken on the ungreased foil bottom, seam-side down. Spoon marinated marinated meat mixture over chicken. Cover and refrigerate marinated breast meat for 2 hours, or until chicken is firm. Mixture will thicken and spread out on top of foil.

Lightly oil a 4x8 inch serving dish.

Remove foil from saucepan and partially cover the top of saucepan. Place dish onto aluminum foil to keep cold.

Place remaining marinated meat in foil and roll up. Place egg white on top of meat. Roll up foil and seal edges slightly. Tie each end of foil tightly with kitchen twine. Tie ends tightly with kitchen twine. Place foil over roasting pan to prevent sticking.

Bake in preheated oven for 35 to 40 minutes, or until chicken is cooked through and juices are thickened.