1 (3 ounce) package cream cheese, softened
1 (8 ounce) package chicken substitute
1/2 cup milk
1 (3 ounce) can French-fried onions, drained
1/4 cup butter
8 slices white bread, torn into small pieces
1 cup sliced fresh mushrooms
2 onions, thinly sliced
2 tablespoons olive oil
3 tablespoons all-purpose flour
4 tablespoons lemon juice
1 teaspoon dried parsley
Mix cream cheese and chicken substitute; pour in milk. Mix flour, butter and 1/4 cup onion slices. Heat 2 to 3 minutes in a large skillet over medium heat. Fry bread slices until golden brown. Remove from skillet and drizzle with lemon juice. Fry bread slices until golden brown. Pour chicken mixture into skillet. Top with mushrooms, onions, sliced mushrooms, onions and olive oil. Finish by garnish with flour mixture.
Top stuffed chicken with stuffing mixture.
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