1/2 cup butter lettuce
1/2 cup chopped cooked, cubed chicken breast meat
1/2 cup sliced celery
2 (1 ounce) squares cottage cheese
2 (1 ounce) squares unsalted butter, melted
1 cup chopped tomatoes
1 (12 ounce) package cream cheese, softened
1 cup shredded Swiss cheese
1 (4 ounce) can chopped green chile peppers, drained
1 (4 ounce) can green onions, drained
6 ounces cream cheese, softened
1 (8 ounce) package cream cheese, sliced
1 (8 ounce) container sour cream
2 tablespoons shredded Swiss cheese
1 (14 ounce) can stone-ground black pepper
4 tablespoons butter
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Spray a medium baking sheet with nonstick spray. Sprinkle 1/2 cup of the lettuce over bottom of pan, then sprinkle with chicken breast meat and celery. Sprinkle with cottage cheese. Sprinkle with 1/2 cup melted butter in pan, then sprinkle with tomatoes. Sprinkle with cream cheese, Swiss cheese, green chiles, green onions, cream cheese, sour cream, Swiss cheese, cream cheese, sour cream, Swiss cheese, cream cheese, sour cream, Swiss cheese, cream cheese, sour cream, Swiss cheese, cream cheese, sour cream, Swiss cheese. Spoon salad into prepared baking sheet.
Bake in preheated oven for 20 minutes, uncovered. Bake an additional 5 minutes. Cool completely. Serve immediately.
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