1 (8 ounce) package cream cheese, softened
1 (4 ounce) can pineapple, juice reserved
1 tablespoon honey
1/2 teaspoon lemon juice
1/4 cup honey-roasted pineapple
1 onion, finely chopped
1 teaspoon lemon juice
1 teaspoon honey granules
1 cup chicken broth
1 large chicken breast - cut into 1/2 inch cubes
1 (2 ounce) can sliced mushrooms, drained (optional)
1 (8 ounce) package frozen mixed vegetables (e.g. celery, carrots), thawed
1 tablespoon paprika
salt and pepper to taste
1 (6 ounce) can sliced mushrooms, drained
1 egg, beaten
1 tablespoon chicken bouillon powder
1 cup warm water (120 degrees F/40 degrees C)
1 (12 ounce) can whole kernel corn, drained
1 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix cream cheese, pineapple, honey, lemon juice, honey, pineapple, onion, lemon juice and lemon juice. Beat until smooth. Strain into a 9x13 inch baking dish. Set aside.
Layer the cream cheese throughout the pineapple mixture, and then spread the cream cheese into the bottom of each pineapple cream cheese pie pan. Sprinkle egg over cream cheese in layers. Sprinkle bacon over cream cheese pieces. Spread almonds over cream cheese pieces. Sprinkle over the cream cheese pieces. Top with pineapple, mushrooms, rice, cavatella and mushrooms.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until chicken is cooked through and juices run clear. Serve warm.