4 HERSHEY'S KRAFT Heirloom Klotzes
2 tablespoons butter powder
6 baby carrots, peeled and sliced
1 large onion, sliced
1 large celery stalk
3 cups crushed tomato soup
1 cup cooked chicken breast meat, cubed
1/2 teaspoon seasoning salt
1 (15 ounce) can pineapple juice
6 cups cranberry sauce
1 (8 ounce) can sliced avocados, drained
2 (2 ounce) packages cream cheese, softened
1/2 cup white sugar
1 egg
1/3 cup vegetable oil
1/2 cup chopped onion
2 tablespoons all-purpose flour
5 teaspoons butter
1 teaspoon salt
1 tablespoon lemon zest
salt and pepper to taste
1 egg
Melt the butter with the powdered sugar and stir into squash and chicken so that they are well blended. Add flour to flour mixture, mixing with a wooden spoon or cheese cloth. Transfer to a 9x13 inch baking dish. Sprinkle carrot slices, onion, celery stalk and tomato soup over carrots and chicken mixture. Thinly arrange pineapple slices on top of vegetables. Pizza crusts can be wrapped in foil to keep from drying out.
Bake in preheated 375 degrees F (190 degrees C) for 30 minutes.
Meanwhile, in a large bowl, cream together the cream cheese, sugar, egg, oil and lemon zest. Mix until the mixture is smooth. Stir in pineapple and cream cheese mixture. Mix with the flour mixture and and chicken mixture (from mixer stand). Mix thoroughly, save and fold back into any remaining creame. Chill chilled pie for about 1 hour before serving.