1 tablespoon olive oil
1 1/2 teaspoons Worcestershire sauce
1 pound chicken, diced
1 onion, diced
1 carrot, diced
2 large green onions, diced
1/4 teaspoon salt
1 2/3 cups water
2 cups cashews
2 cubes chicken bouillon
2 (8 ounce) cans condensed cream of chicken soup
2 slices bacon
1 tablespoon brown sugar
1 teaspoon seasoning salt
1/2 cup chopped onion
1/2 teaspoon garlic powder
Preheat oven to 400 degrees F (200 degrees C).
Mix oil and Worcestershire sauce in a medium bowl.
Heat the olive oil in the 9x13 inch baking tray to 350 degrees F (175 degrees C). Sprinkle chicken with seasoning salt. Heat water in a large saucepan to boiling in just one tablespoon. Add chicken, salt and water, and slowly cook for 15 minutes.
Add dough and flour then stir into a separate small bowl. Use a wooden spoon or knife to break cheese into small pieces. Place chicken pieces on bottom of casserole dish. Spoon cream of chicken soup into a large bowl, together with bacon bits.\ Fold meat, chicken, vegetables etc over the soup/tendering salt and enough of the flour to form tablespoon-size crumbs upon pressing.
Place stuffed breasts onto bottoms of prepared baking dishes or pans. Season with brown sugar, butter chocolate, cinnamon, lemon zest and garlic powder. Spread drippings over chicken.
Bake uncovered in the preheated oven 25 to 30 minutes, or until chicken is cooked through and no longer pink around the outside. Brush chicken, juices, cream of chicken soup, bacon and stuffing slings with melted butter. Transfer chicken to individual serving dishes. Sprinkle with brown sugar mixture. Place blueberries over the top of the casserole and sprinkle with lemon zest and garlic powder.