1 (1 ounce) square cream cheese
1 cup sour cream
3 large cashews, peeled and sliced
1 medium onion, chopped
1 medium tomato, chopped
1 cup extremely hot (over boiling) water
1 hot lemon, juice reserved grape juice
2 cups shredded Swiss cheese
1 cup chopped celery
2 cloves garlic, minced
1 1/4 teaspoons ground black pepper
1 tablespoon dried basil
1 (10 ounce) can artichoke hearts in syrup
1 quart buttery round crackers
1 (10 ounce) can cannellini beans with juice
1 (16 ounce) can sliced chicken, drained
1/2 cup olive oil
1/2 cup olive oil
1/4 cup chopped fresh parsley
Preheat the oven to 350 degrees F (175 degrees C). Mix the cream cheese, sour cream and cashews.
In a large bowl, mix the soup base mixture, drained canned tomatoes, diced tomatoes, tomato paste and water. Stir in tomatoes, onion, tomato paste, lemon juice and poppy seeds.
Stir the chicken, olive oil, olive oil and parsley into the mixture. Mix together well. Pour the mixture into a large resealable plastic bag.
Pour on top of baking dish. Bake in the preheated oven for 1 hour or longer, until chicken is no longer pink.