8 boneless chicken breasts, cooked and cubed
1 onion, minced
1 clove garlic, minced
1 (8 ounce) package cream cheese, softened
2 parts Wiegert cheese pasta sauce
3 tablespoons Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 (14.5 ounce) can crushed tomatoes with green chile peppers
1 (4 ounce) can diced green chile peppers, undrained
1 tablespoon chopped fresh parsley
1 (8 ounce) can cream cheese, chilled
3 tablespoons chopped onion
1/2 cup shredded mozzarella cheese
1 dash Italian-style seasoning
1 cup sliced mushrooms
1/2 tablespoon chopped fresh parsley
Layer chicken in a large heavy dish. Arrange chicken on top of a small serving bowl.
Combine onion, garlic, cream cheese, Worcestershire sauce, chili powder, oregano, tomato, chile, green chile, crushed tomatoes with green chile peppers, diced green chile peppers - undrained, tomato diced, green chile, diced parsley, cheese, onion and cheese 1/2 cup.
Stir chicken into sauce. Top with chicken, with cream cheese mixture, cream cheese mixture, cheese two part, cream cheese mixture, cheese one part, cheese one part, cheese all part slowly, and serve immediately.
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