1 (3 ounce) package cream cheese
1 cup chopped onion
2 tablespoons lemon juice
1 cup chopped celery
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sliced fresh mushrooms
1 cup chopped onion
1/2 cup sliced green bell pepper
4 tablespoons butter
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
1 (10 ounce) can evaporated milk
1 cup chopped fresh parsley
2 (10 ounce) cans chicken broth
1/2 cup shredded mozzarella cheese
2 tablespoons Parmesan cheese
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and 1 (2 ounce) can evaporated milk two 9-inch round jelly-roll baking pans. In a small bowl, mix together flour, lemon juice, celery, seasoning, mushrooms, onion, bell pepper and butter. Spread mixture evenly into prepared pans.
Bake in preheated oven for 60 minutes, or until bubbly and toothpick inserted in center comes out clean. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 5 to 8 minutes. Remove from oven, sprinkle with remaining 1 cup pineapple, cheese and cream cheese. Bake for an additional 5 minutes. Remove from oven and sprinkle with remaining green pepper and cheese. Return to oven for an additional 30 to 45 minutes, or until cheese is melted and bubbly.
Meanwhile, in a large bowl, cream together butter, celery and salt and pepper. Beat in flour mixture gradually, slowly adding flour as needed. Stir in chicken broth and parsley. Pour mixture over chicken baking. Bake uncovered for 30 to 45 minutes, or until chicken is tender. Serve warm.
I made this for a baby shower, and my little one loved it! They loved the pita bread, and I also substituted fresh tomatoes for Tomatoe in the pot. I baked them on a baking dish, and then sprinkled tortilla chips all over the top to make it a little more flavorful. I then sprinkled cheese on top, to make it a little more flavorful. I took the little ones, and placed them in a covered bowl, basted the cheese and sugar on top as well, making sure the tomatoes were covered. I took the basted bowls, and baked for 15 minutes, making sure the tomatoes were just picking up the flavors of the baking and the baking, and then took them out, on a plate, to be served. I made this dish, and it was so yummy and easy! I will definitely make it again, and soon, because it is almost gone!
We skipped the bread crumbs and used the turkey bacon. It turned out great. We did it in a cast iron skillet and it took much longer but that's because I had a bigger skillet with bigger eggs. Thanks for the recipe! I will update it when I make smaller amounts.
This was a huge hit! I modified it a bit by marinating the chicken pieces in the mixture beforehand, but otherwise followed the recipe exactly. I used a cast iron skillet and timed 3 min per side, instead of the 2 minute baking time. I also added some fresh garlic and some dried oregano to the chicken, depending on what I had on hand. Once the chicken was done marinating, I let it cool about 15 min before adding it into the batter. I also sprinkled some extra garlic on top at the end, to give it some extra ooomph. A really easy and quick main dish, too!
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