4 ounces chicken breast meat
1 (3 ounce) package cream cheese, softened
1/2 cup chopped onion
1 (4 ounce) package cream cheese, softened
1/2 cup chopped celery
1 1/2 cups chopped onion
1/2 cup chopped celery
1 cup milk
1/2 cup butter
1 (16 ounce) can whole peeled tomatoes
1 cup mayonnaise
1 (8 ounce) package frozen mixed vegetables
1 (8 ounce) package shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large roasting pan or casserole dish. Rub pat dry and place chicken in roasting pan. Place cream cheese in roasting pan. Spread cream cheese mixture over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 35 minutes per inch of baking time. Brush cream cheese mixture with butter. Bake 45 minutes longer, per inch of baking time. Discard mixture.
Melt butter in a large skillet over medium high heat. Add chicken and cream cheese mixture, cover, and continue cooking over medium heat for 5 minutes, turning once. Transfer chicken to a 9x13 inch baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes. Remove chicken from oven, cool and shred. Remove wings and skin. Discard fat. Slice chicken into chunks, place in baking dish, and cover with remaining cream cheese mixture.
Meanwhile, in a small bowl, mix together mayonnaise, onion, celery and onions. Mix in milk, milk, butter, celery and parsley. Drizzle over chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until chicken is tender. Serve warm.
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