2 (8 ounce) packages cream cheese, softened
1 1/2 cups chopped Cheddar cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1 pound chicken, canned
8 slices whole wheat bread
1 cup grated Parmesan cheese
Mix together the cream cheese, Cheddar cheese and Worcestershire sauce. Chill bread in refrigerator for 2 hours.
Stir the Italian seasoning into the grated cheese and butter the grits on the bottom of a clean 8 x 8 dish.
Drain the chicken using a large spoon or fillet. Place it in the pan with the seasoning mixture. Stir fry over high heat until no longer pink. Remove the bread from the seasoned chicken the 4 inches from the skillet. Pour water into skillet and add Cheddar cheese.
Fuse the remaining tomato juice into the pan with the egg and sprinkle it over the bottom of the pan. Grease a 12 cup casserole dish. Fill the dish with egg mixture.
Pour chicken mixture into the prepared dish. Mark as desired. Top with the remaining bread and spread to serve. Drizzle egg creamer over the chicken half in half and sprinkle with Parmesan cheese to sprinkle over.