1 (3 ounce) package cream cheese
1 cup chopped onion
2 tablespoons lemon juice
1 cup chopped celery
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup sliced fresh mushrooms
1 cup chopped onion
1/2 cup sliced green bell pepper
4 tablespoons butter
1/2 cup chopped celery
1 teaspoon salt
1 teaspoon ground black pepper
1 (10 ounce) can evaporated milk
1 cup chopped fresh parsley
2 (10 ounce) cans chicken broth
1/2 cup shredded mozzarella cheese
2 tablespoons Parmesan cheese
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages cream cheese and 1 (2 ounce) can evaporated milk two 9-inch round jelly-roll baking pans. In a small bowl, mix together flour, lemon juice, celery, seasoning, mushrooms, onion, bell pepper and butter. Spread mixture evenly into prepared pans.
Bake in preheated oven for 60 minutes, or until bubbly and toothpick inserted in center comes out clean. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 5 to 8 minutes. Remove from oven, sprinkle with remaining 1 cup pineapple, cheese and cream cheese. Bake for an additional 5 minutes. Remove from oven and sprinkle with remaining green pepper and cheese. Return to oven for an additional 30 to 45 minutes, or until cheese is melted and bubbly.
Meanwhile, in a large bowl, cream together butter, celery and salt and pepper. Beat in flour mixture gradually, slowly adding flour as needed. Stir in chicken broth and parsley. Pour mixture over chicken baking. Bake uncovered for 30 to 45 minutes, or until chicken is tender. Serve warm.