1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) can diced green chile peppers, drained
1 (10 ounce) can garbanzo beans, drained
2 teaspoons freshly grated Parmesan cheese
1/2 cup chopped red onion
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
Preheat oven to 450 degrees F (230 degrees C).
Heat oil in a large skillet over medium heat. Saute chicken for about 5 minutes, stirring often. Pour in chicken broth, creamed corn, cooked sausage and green beans. Reduce heat to low, and simmer about 20 minutes. Remove chicken from the skillet and set aside.
Warm the cream of chicken soup using a thermometer. Stir in green chile peppers, garlic, Parmesan cheese, red onion and salt. Mix gently with a metal spoon.
Transfer chicken to a roasting dish and reheat in oven for about 10 minutes, stirring occasionally. Remove the chicken from the roasting dish and season with salt, garlic powder, basil, oregano and rosemary.
Remove chicken from oven and transfer to paper towels to cool completely. Transfer to a second paper towel lined lined plate. Place a portion of the cream of chicken soup mixture in the center of the triangle on the bottom plate. Fold over the top of the dish, and arrange the remaining soup mixture over the top. Top with a generous serving of sliced green onions.