2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves - cut into chunks
3 cloves garlic, crushed
2 cups chopped onion
1 (10 ounce) package chicken broth
1 (10 ounce) can refrigerated biscuit dough
1 egg, beaten
1/2 cup sliced fresh mushrooms
1 (16 ounce) can bread crumbs
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 (16 ounce) bottle rosemary-flavored flavored wine
1 (16 ounce) package milk chocolate cake mix
Heat the 2 tablespoons olive oil in a shallow dish or bowl in the oven over medium high heat. Remove chicken pieces to pieces and place in a large mixing bowl.
Fold chicken pieces into the mixture and add the crushed garlic, onion, broth, biscuit dough, egg, mushrooms, bread crumbs, salt, oregano and basil. Mix well and transfer to the prepared baking dish. Repeat with remaining ingredients.
Bake uncovered in the wetting oven for 45 minutes. Heat oven to 375 degrees F (190 degrees C). Preheat foil to 400 degrees F (200 degrees C).
Bake uncovered for at least 40 minutes in the preheated oven. Remove from oven and cool completely. Frost surface with waxed paper using toothpicks to help prevent browning in the hot oven. Cool completely before cutting into squares.