1 (8 ounce) package cream cheese, softened
1 (4 ounce) can mozzarella cheese, softened
2 tablespoons butter
1 whole onion, finely chopped
3/4 cup chopped celery
1/2 cup chopped deli-style turkey
1/4 cup chopped green bell pepper
1 1/2 cups chopped celery
1 1/4 cups all-purpose flour
1 tablespoon brown sugar
2 tablespoons instant coffee granules
1 (2 pound) package frozen mixed vegetables, thawed
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees F (200 degrees C).
In a medium mixing bowl beat cream cheese until smooth. Mix in cheese and butter. Blend in celery and bell pepper; stir alternately with chicken, celery and tenderloin.
Melt butter in a large pot over medium heat. Stir in brown sugar, green granulated sugar, instant coffee, carrots, corn, onion and celery. Sprinkle mixture over chicken mixture and season with salt and pepper. Reduce heat to medium-low.
Bake uncovered in preheated oven for 30 minutes. Remove from oven and drizzle with water to cover chicken. Cook for an additional 10 minutes or until tender.
Ladle into 8-inch round 9-inch casserole dish. Sprinkle with chicken mixture, then top with cheese and cheese sauce. Drizzle remaining cream over casserole.
Remove chicken from oven. In a small bowl mix with brown sugar, egg, flour, brown sugar and instant coffee. Brush egg mixture over all and sprinkle with cheese. Cover with aluminum foil and refrigerate overnight. Cool, slice and serve.