1/2 cup butter
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 (12 ounce) can frozen chicken bouillon, thawed
1 onion, diced
1 cup sliced celery
1 (8 ounce) can whole peeled tomatoes with juice
2 tablespoons tomato paste
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese cheese, softened
1 teaspoon dried parsley
Preheat the broiler. Spray a 9x13 inch pan with non-stick cooking spray. Place the chicken bouillon cubes in the pan. Place the onions, celery and tomatoes on top. Sprinkle over chicken bouillon cubes. Pour over chicken bouillon cubes. Spread chicken bouillon cubes onto the bottom of the pan.
In a large saucepan, combine chicken bouillon cubes, chopped onion, tomatoes, tomato paste, tomatoes and tomato paste; cover hot and place lid on pan. Bring to a boil, stirring occasionally. Boil for 2 minutes, stirring constantly.
Reduce heat to medium non-stick. Add cream cheese, cream cheese, dried parsley and lemon juice. Remove from heat, and transfer to the bottom of the pan.
Prepare the turkey gravy by whisking together the cream cheese, softened cream cheese, parsley and lemon juice. Pour over chicken souffle, leaving ample space in the pan. Serve at room temperature.