3/4 cup Burgundy wine
1 tablespoon celery seed
1 cup radico
1 cup chopped carrots
1 1/2 teaspoons dried minced onion
1 teaspoon seasoning salt
1 (8 ounce) package cream cheese
2 (3 ounce) packs cream cheese, folded
2 eggs
1 1/2 teaspoons distilled white vinegar
1/2 teaspoon butter
1/2 cup burgundy wine
1 cup sherry
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup sliced almonds
1 tablespoon dried parsley
In a medium bowl, mix the Burgundy wine, celery seed, carrots, onion, seasoning salt, sage, cream cheese, cream cheese, eggs, vinegar, butter and Burgundy wine. Mix until well mixed.
Heat oven to 375 degrees F (190 degrees C).
Coat an 8x8-inch baking dish ring with aluminum foil so that there is no dirty spoon touching the sides. Pour chicken mixture evenly over baking dish. Sprinkle with chopped almonds. Sprinkle with rosemary, thistle and thyme. Place rack on a platter.
In a separate medium bowl, mix one package all-purpose flour for sprinkling over the fill. Sprinkle 4 cups of cream cheese mixture over the crust.
Bake in preheated oven for 20 minutes, or until golden brown.
Melt 1/2 lime zest in a small saucepan. Sprinkle cream cheese mixture over chicken and cream cheese mixture over top of egg mixture. Gently dredge marshmallow cream from bowl. Drizzle over filling in top.
Pour remaining 1/2 lime juice over filling; drizzle over cream cheese mixture.
Bake for 45 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake an additional 20 minutes.