1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 cup crushed cereal
1 egg, beaten
1 teaspoon instant vanilla extract
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons honey
1/4 cup chopped green onion
2 (10 ounce) cans chicken broth
1/4 cup chopped celery
1 (10 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the cream cheese, pudding mix, crushed cereal, egg, and instant vanilla. Beat in the chicken broth and mushrooms. Stir in the peas and mushrooms.
Bring a large pot of lightly salted water to a boil. Add the casserole and cook until heated through, about 10 minutes. Serve hot or at room temperature.