1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
4 ounces fresh mushrooms
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried tarragon
2 tablespoons olive oil
1 cup water
1/2 cup red wine
1 cup white wine
1 (10 ounce) can crushed pineapple with juice
1/2 cup chopped green bell pepper
1/2 cup chopped red onion
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
1 (15 ounce) can minced clams, drained
1 (14.5 ounce) can tomato sauce
1 cup cream cheese, softened
1 cup shredded Swiss cheese
Preheat oven to 350 degrees F (175 degrees C).
Place cream cheese and cream cheese mixture in a large bowl. Mix in onion and mushrooms, and set aside.
In a medium bowl, stir together garlic, basil, tarragon, olive oil and water. Gradually blend into the cream cheese mixture until well blended.
Transfer the mixture to a 9x13 inch baking dish. Spread the cream cheese mixture over the cream cheese mixture. Layer the mushrooms over the cream cheese mixture. Spread the garlic over the cream cheese mixture. Layer the mushrooms over the cream cheese mixture. Spread the tarragon over the cream cheese mixture. Layer the crumbled pineapple over the cream cheese mixture. Sprinkle with green pepper, and top with red onion slices.
Bake at 350 degrees F (175 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 30 minutes. Remove pan from oven and let stand for 10 minutes under cool running water. Sprinkle cream cheese mixture over chicken breasts. Sprinkle green pepper over chicken breasts. Sprinkle with mushrooms and lemon slices. Sprinkle with bell pepper slices.