1/4 cup olive oil
1/4 cup all-purpose flour
1 egg, beaten
1 cup chicken broth
1 cup water
1 (4 ounce) can canned chicken breast meat
3 tablespoons butter, melted
1 1/2 tablespoons ketchup
2 teaspoons soy sauce
2 teaspoons garlic salt
1 teaspoon dried lemon juice
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Rub the flour onto the bottom of a 9x13 inch pan.
In a medium bowl, mix the olive oil, flour, egg, broth, water, chicken, butter and ketchup. Stir gently, scraping bowl often, until all ingredients are thoroughly combined. Stir in garlic salt, lemon juice, basil and marjoram. Pour mixture into the pan.
Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to bake for an additional 30 minutes. Check after 25 minutes to see if chicken is cooked through, but should not be browned. Remove from oven, and serve immediately.
For the cream cheese filling: In a medium mixing bowl, beat the butter, cream cheese and parsley until smooth. Stir in the Thyme, marjoram, basil and garlic salt. Mix until well blended. Pour filling into the pan.
Bake uncovered at 350 degrees F (175 degrees C) for an additional 30 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking for an additional 25 minutes. Remove from oven, and continue baking for an additional 10 minutes.
Remove pan from oven, and allow to cool completely. Cool slightly before removing lid.
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