6 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon tomato paste
1 teaspoon chicken bouillon granules
1 cup milk
1 (6.5 ounce) can tomato paste
1 (6 ounce) can chicken broth
1 (3.5 ounce) can crushed pineapple with juice
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup butter
1/2 cup all-purpose flour
Place chicken breasts in an ovenproof dish. Bake at 350 degrees F for 10 minutes, or until well done.
Place onions and celery in a medium saucepan and heat over medium heat until lightly browned. Remove chicken from oven, cut chicken and place each breast in a separate dish. Pour chicken mixture over chicken. Cover dish and refrigerate overnight.
On the Wednesday of each week, preheat oven to 350 degrees F (175 degrees C).
Stir cream cheese and cream cheese into chicken mixture in the baking dish. Mix together cream cheese mixture and chicken bouillon; spread over chicken mixture. Cover and refrigerate.
In the evening on the third Wednesday of each week, preheat oven to 350 degrees F (175 degrees C).
Preheat oven on broiler setting.
Bake uncovered in preheated oven for 40 minutes, or until chicken is no longer pink.