Trying to change up meal plans can be hard when living way out here in the West Texas frontier. Not being able to purchase many things I would have back home makes this a big challenge... but one I happily except. This dish is something I came up with after researching many different recipes on line and not being able to come up with all the right ingredients. I've never been a big fan of Cumin, but found it really works well with the different ingredients I was able to throw together. Give it a try and let me know what you think!
3 boneless, skinless Chicken Breasts, cut in small pieces
2 tbs Butter
1 tbs Olive Oil
2 Apples, peeled and diced
2 Green Onion, chopped or 1 tb Garlic, minced
2 Carrots, grated
1 cup sliced Mushrooms
1 tbs Baking Mix (Jiffy or Bisquick)
1 10.5oz can Cream of Chicken Soup
1/2 cup Water
1 tbs Ground Cumin
1 tsp Worechestershire Sauce
Salt and Pepper to taste
3 tbs Bread Crumbs, plain
3 tbs Parmesan Cheese
1/4 tsp Chili Powder
*Hot Brown Rice
1) Preheat oven to 350.
2) In large skillet, drop butter in oil to melt. Brown chicken and place in 13x9x2" baking dish. Sprinkle grated carrot on top of chicken.
3) Using the drippings in the skillet, saute up the onion/garlic, apples and mushrooms until apples are crisp-tender. Add baking mix and stir to combine. Add soup, water, worechestershire sauce, salt and pepper. mix well to incorporate soup. Pour over chicken. Sprinkle top with bread crumbs. Cover baking dish and bake for about an hour, until the chicken juices run clear.
4) After 45 minutes, sprinkle top with grated Parmesan and return to oven without cover.
5) When finished, ladle chicken dish over hot rice, sprinkle with chili powder and serve.