1/2 cup milk
1 tablespoon margarine
1 (3 ounce) package dry chicken flavored popcorn mix
1/2 cup milk
1 1/2 (4 ounce) cans chicken of the woods, drained
1 (10 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
Place milk in a heavy-duty plastic bag. Maneuver foil disk into bag, and refrigerate.
Place egg in plastic bag with milk. Pour egg mixture over chicken side up in large glass dish. In a small bowl, mix cream of chicken soup with flour. Stir mixture, then vigorously press chicken back into bowl.
Heat oven to 350 degrees F (175 degrees C). Drop roasted chicken into 9x13-inch baking dish. Cover and cook 20 minutes in the center of oven, turning once, until chicken is cooked through and juices run clear.
In a large pot, heat butter over medium heat. Remove chicken from pan, and brush with cream cheese frosting. Sprinkle cream cheese with remaining milk mix and brown gravy over chicken.
In a medium saucepan, combine chicken, cream cheese, cream of chicken soup, chicken broth, chicken, and onion. Season with Worcestershire sauce and pepper, and simmer over medium heat 30 minutes until chicken is cooked through. Transfer chicken to nonstick skillet and cook 5 minutes more, until hot.
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