1/2 cup unsalted butter
1 cup ready-to-use cocktail sauce
1 bag shredded Cheddar cheese
1/2 cup shredded Swiss cheese
1 pound sliced fresh mushrooms
2 large onions, halved
1 1/2 teaspoons paprika
1/2 teaspoon soy sauce
1 clove garlic, minced
1 pound skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
1 egg, beaten
1 cup milk
1 (8 ounce) package cream cheese, finely diced
1/2 cup chopped green onions
Preheat oven to 450 degrees F (220 degrees C).
Place butter in a medium bowl. Mix together the mix with the cocktail sauce. Spread this mixture in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle slices of cheese over the mixture, then layer with mushrooms, onions and cheese mixture. Top with chicken and top with slices of cheese mixture.
Bake in preheated oven for 45 minutes or until chicken is cooked through and juices run clear.
While chicken is cooking, evenly spray bright paper with cooking spray or vegetable oil, and brush chest with egg.
While chicken is cooking, arrange mushrooms on the bottom of a lightly greased 9x13 inch pan or on the sides of aluminum foil.
While chicken is cooking, pour cream cheese mixture over mushrooms, onions, cheese layer. Top chicken with mushrooms and top with cheese mixture.
Remove lid from oven. Place remains of chicken in oven for about 1 hour, turning every 15 minutes serving.
When chicken is cooked through, spoon cream cheese mixture over chicken. Spoon cream cheese mixture over all and spoon remaining mushrooms over. Cover vegetable bags and refrigerate overnight.
Meanwhile, tenderize shredded cheese in a medium saucepan over low heat until melted. Divide cream cheese mixture among six portions. Top each portion with slices of cheese, then serve.
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