1 baked, skinless, boneless chicken breast
1 cup thin, cooked ham
1 cup heavy cream
1/3 cup melted butter
2 teaspoons lemon juice
1 teaspoon salt
1 (15 ounce) can linguine pasta
1 (8 ounce) container sour cream
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
Combine the milk and cream in a medium bowl. Mix in the cream cheese cheese, the flour, 8 ounces of the drained and flaked mushrooms, 1/3 cup of the chili powder, 1 cup of the butter, 1 teaspoon of the lemon juice and 1 teaspoon of the salt. Spread this mixture in a layer on brown paper covered baking sheet.
Bake for 18 to 20 minutes or until juices run clear.
To serve; combine the baked chicken, 1 cup cream cheese, 8 ounces drained and flaked mushrooms, 1/3 cup of the soup mixture, and 1/2 cup of the reserved 4 ounces of broth. Sprinkle half of this mixture over the roasting pan and place the entire pan under the roasting pan.
Remember to check the oil level every 5 minutes or so stir and gently remove pan from the burners. Let cream pour over the entire pan! Sift / towel / district the thickened cream cheese over the sauce, letting it just slide on the parchment paper. Remove the pan from the oven and place sauce over the cream cheese layer. Return sandwich to the oven.
Continue spreading the sauce over the entire roasting pan. Bring to a boil. Reduce heat after 20 minutes and simmer the sauce for 30 minutes. Stir in the lemon juice and salt and simmer an additional 15 to 20 minutes.