1/2 cup mozzarella cheese
1 cup shredded mozzarella cheese
1 (16 ounce) can chicken broth
1 teaspoon onion powder
1/8 teaspoon garlic powder
1 tablespoon salt
1 dash Worcestershire sauce
1 cup chicken broth
2 teaspoons canola oil
1 cup sliced fresh mushrooms
1 cup fresh mushrooms
2 pounds baby carrots
1 medium onion
1 medium green bell pepper
1 medium carrot
2 eggs
1 (16 ounce) can chicken broth
2 (10.75 ounce) cans condensed cream of mushroom soup
1 large tomato, chopped
1 (10 ounce) can sliced mushrooms
1 (1 ounce) package cream cheese, softened
Preheat oven to 375 degrees F (190 degrees C).
Spread 1/2 cup mozzarella cheese over the bottom of pie pan. Place the chicken broth and onions in the pan. Pour chicken broth into the pan, and saute over medium heat for 1 minute.
In a large bowl, mix 1/2 cup of the chicken broth and flour. Stir in the cream cheese.
Beat eggs, cream cheese, and salt into the chicken broth and flour mixture. Pour the egg mixture over the top of the mozzarella cheese.
Return the chicken broth mixture to a medium heat. Pour the chicken broth mixture over the cheese mixture. Stir well to coat.
Bake in preheated oven for 30 minutes. Let stand for 10-12 minutes before stirring to prevent sticking.
In a small bowl, mix cream cheese and cream of mushroom soup.
While the chicken rolls are baking, combine eggs, mushroom, carrots, onion, green pepper, carrots, peas and mushrooms in a medium saucepan.
Remove the chicken rolls from the baking pan. Place them on the serving platter. Spoon the soup mixture over the rolls, and sprinkle with cream cheese. Garnish with green bell pepper and chopped mushrooms. Cover with foil. Cover with foil when serving.
Bake 25 minutes in the preheated oven, until bubbly.
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