2 boneless, skinless chicken breast halves
8 green onions, finely chopped
1 small carrot, chopped
1 small onion, chopped
1 small carrot, chopped
1 (2 pound) whole chicken, cut into 1 inch cubes
2 cups water
2 (14 ounce) cans chicken broth
1 (10 ounce) package frozen mixed vegetables, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a large pot and cover with boiling water. Cook over medium heat until cooked through, about 5 minutes. Remove chicken from pot and place on a medium baking sheet.
Place green onions, carrot, onion, carrot, onion, carrot, green bell pepper, bell pepper, bell pepper and bell pepper in pot. Stir together and cook for 5 minutes.
Add water and broth and bring to a boil. Reduce heat to low and simmer for one hour. Stir in vegetables and simmer for 3 minutes.
Pour mixture into 8x8 inch baking dish. Sprinkle with mixed vegetables. Top with chicken.
Bake uncovered for 25 to 30 minutes in the preheated oven, until chicken is tender.