1 (10 ounce) package cream cheese, softened
1 cup mayonnaise
1 cup raisins
1/2 cup dried currants
2 tablespoons all-purpose flour
freshly ground black pepper
1/2 cup vegetable oil
2 eggs
3 cups chicken broth
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease ten 8x8 inch baking baking/green dish pans. Mix together cream cheese, mayonnaise, raisins, currants, flour, pepper and oil; set aside.
In a large bowl, beat cream cheese mixture with hands (do not beat with fork). Spread mixture into prepared pan.
Bake uncovered in preheated oven for 45 minutes, or until bubbly and golden brown.
Meanwhile, whisk together egg and chicken broth into chicken and celery broth mixture. Stir chicken into cream cheese mixture. Bake for 45 minutes, uncovered, stirring occasionally, until chicken is cooked through and juices run clear.
Meanwhile, stir chicken mixture into cream cheese mixture, stirring well. Pour cream cheese mixture over celery mixture. Bake uncovered for 25 to 30 minutes, or until chicken is cooked through. Top with cheese.
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