2 (3 ounce) cans chicken broth
1 bell pepper, chopped
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms, diced
6 green onions, chopped
1 (10 ounce) can chopped fresh corn kernels, drained
1 1/2 cups vegetable oil
1 (3 ounce) package cream cheese, softened
1 (6 ounce) can diced sliced mushrooms with tomato, drained
1 (6 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, softened
2 tablespoons margarine
1 (3 ounce) package cream cheese, softened
1 (4 ounce) can pimento
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons lime juice
1 teaspoon lemon zest
Heat oven to 400 degrees F.
Place chicken in a medium saucepan while still warm. Pour chicken broth into pan; let chicken cook 4 minutes. Pour remaining broth over chicken. Reduce heat to low; cover and simmer 15 minutes, until chicken is no longer pink. Remove chicken from saucepan and sprinkle with pepper and onion. Repeat with mushrooms, corn, oil, chicken broth mixture, bell pepper, onion and mushrooms.
Remove foil from foil and slice chicken into 1 inch pieces. Place pot on stove top. Sprinkle chicken and pepper mixture over chicken pieces. Place broiler rack on burner. Pour 4 tablespoons chicken broth mixture over chicken pieces with foil. Sprinkle pimento over pieces. Place cream cheese curd over pieces.
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix chicken, bell pepper, onion, mushrooms, green onions and corn. Place chicken pieces over each piece of chicken. Place cheese curd over chicken pieces and place under Broil Cover. Place sheet of foil under broil and grease broiler pan.
Broil for 5 to 7 minutes, bearing in mind that broilers can technically be done in a third of the time they are prepackaged.) Remove foil and brush sauce over all. Meanwhile, begin stuffing chicken bits, leaving about 1/2 inch side, onto foil. Placing remaining stuffing on foil to cover.
Replace chicken pieces. Season with salt, pepper and lime zest.
Bake 6 to 8 hours or until chicken meat thermometer reads 165 degrees (72 inches) on bottom and 165 degrees (72 inches) on top; chicken retained).
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