1 (1 pound) package chicken drumettes
1 (4 ounce) can sliced mushrooms
1/2 cup butter or margarine
2 eggs
1/2 cup milk
3 tablespoons all-purpose flour
1 tablespoon white sugar
1/2 teaspoon cornstarch
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon ground cinnamon
1 (8 ounce) can tomato sauce
2 (15 ounce) cans chicken broth
4 cups shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 1/2 cups chopped fresh parsley
1/2 cup sliced fresh mushrooms
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 8 square-inch baking pans.
Place drumettes on baking sheets. Sprinkle mushrooms evenly over drumettes. Place butter or margarine over rolling in mozzarella cheese. Roll drumettes in diced tomato sauce. Remove drumettes from pans.
Place chicken drumettes in a single layer on baking sheets. Brush mushrooms with left over juice from lime and sprinkle drumettes with sliced tomatoes. Spread mushroom blobs over drumettes. Sprinkle all the mushrooms with remaining mozzarella cheese. Roll drumettes in cream cheese to cover.
Bake in preheated oven for 75 minutes, or until drumettes are golden brown.
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