*1 1/3 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped celery
2 tablespoons carrots, diced
1 1/2 pounds lean ground beef
2 eggs, lightly beaten
2 teaspoons dried oregano
1 1/2 cups chicken broth
1 1/2 teaspoons dried basil
1 cup chopped fresh ginger root vegetables, or to taste
1 teaspoon dried oregano
2 cups water
1 cup chopped zucchini
1 cup chopped onion
1 cup shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C). Place chicken in a foil-lined 9x13 inch baking dish. Pour oil and onion over chicken. Sprinkle with carrot. Sprinkle celery and carrots with oregano.
Heat water in a large saucepan over medium-high heat. Add chicken, and stir until cooked through (juices run clear). Remove chicken pieces, and cook in water until softened. Stir in vegetable broth, oregano, chicken broth, basil, ginger, oregano, chicken, pasta, and cheese.
Cover dish with foil, and place in oven. Cook in preheated oven until chicken is cooked through (juices run clear), about 30 minutes. Remove chicken from oven and sprinkle with cheese. Top with soup and bread slices.
Bake at 400 degrees F (200 degrees C) for about 35 minutes, or until chicken is no longer pink and juices run clear. Heat oven to 350 degrees F (175 degrees C) and place in oven for an additional 25 minutes.