1 cup butter, softened
1 cup white sugar
2 eggs, beaten
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
5 cups chicken or vegetable stock
1 cup vegetable oil
2 cups milk
3 teaspoons vanilla extract
Melt butter and sugar in small saucepan over medium heat. Stir in eggs, one at a time. Remove from heat, stir in flour, baking powder, baking soda, salt, cinnamon and chicken stock. Press mixture into prepared pan.
Heat vegetable oil in Dutch oven or in small saucepan over medium heat. Cook chicken, vegetable stock and milk in oil until chicken is no longer pink on all sides, about 3 minutes. Add vanilla extract and milk mixture to pan.
Remove from heat. Stir in chicken stock mixture, cream cheese, oil and milk. Pour over chicken and vegetable mixture.
Cover with aluminum foil. Place over plate when serving.
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