3 tablespoons vegetable oil
1 tablespoon garlic powder
3 teaspoons dried basil
3 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried red pepper flakes
3 tablespoons olive oil
1/2 pound veggie steamed potatoes, cubed
1/2 pound carrots, sliced into 1/2 inch rounds
2 cups chopped onion
1 cup cooked and diced chicken breast meat
1 (10 ounce) can condensed cream of mushroom soup
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon dried red pepper flakes
1 (16 ounce) can mixed vegetables
In a large bowl, mix oil, garlic powder, basil, oregano, rosemary, oregano, basil, thyme, red pepper flakes, olive oil, veggie steamed potatoes, carrots, onion and chicken. Mix well. Cover and refrigerate the mixture 4 hours to allow the flavors to blend.
Preheat the oven to 375 degrees F (190 degrees C).
Spoon the mixture into a 9x13 inch baking dish. Pour soup and vegetables over the mixture.
Bake uncovered at 375 degrees F (190 degrees C) for 35 to 40 minutes.