1 pound boneless, skinless chicken breasts
1 (12 ounce) package cream cheese, softened
1 cup mayonnaise
8 ounces sliced pepperjack cheese
6 (3 ounce) cans sliced mushrooms
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 cup diced onion
1 cup chopped celery
1 cup cooked and diced ham
1 cup cubed carrots
1/2 cup chopped celery
1 cup chopped onion
1/2 cup chopped celery
1 cup chopped celery
1/2 cup chopped celery
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, mix the cream cheese and mayonnaise. Set aside.
To the cream cheese mixture add all the garlic, salt, pepperjack, mushrooms, sour cream, cream, celery, ham, carrot and celery. Mix well, then mix with the broccoli and green onions. Transfer mixture into a 9-inch 9-inch pie pan.
Bake at 325 degrees F (165 degrees C) for 1 hour, or until knife inserted into center of pie comes out clean. Cool before cutting into pieces.