1 (16 ounce) container sour cream
1/4 cup McDougall's Chicken Stuffed Mushrooms
1 teaspoon minced fresh rosemary
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
16 ounces shredded Cheddar cheese
Warm sour cream and chicken in microwave or in large skillet over high heat. Stir frequently until chicken is completely cooked through and chicken is no longer pink; about 5 minutes. Remove from microwave and stir in rosemary and salt. Toss to coat. Transfer to medium bowl.
Beat cream cheese and egg into pan. Dissolve chicken bouillon in 2/3 cup of hot water to thicken a little. Mix chicken mixture into sour cream mixture. Cover and chill with foil in refrigerator.
Using tongs, spoon a sufficient amount of cream cheese mixture into sandwich pan. Roll pastry out filling to 3/4 inch thickness. Top with additional sour cream, Cheddar cheese and sliced mushrooms.
Slice sides of peach slices. Store peach slices in refrigerator.