1 (10.75 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese
1 teaspoon dried minced onion flakes
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
3 spicy chicken breast halves
1 cup chicken dried beef
1 (1 ounce) package taco seasoning mix
(6 ounce) can sliced mushrooms, drained
1 pint sage salad dressing
In a microwave safe bowl, combine cream of mushroom soup, cheese, onion flakes, oregano, pepper, chicken, beef, taco seasoning mix and mushrooms. Microwave 10 minutes, stirring and stirring occasionally. Pour mixture into casserole dish.
Cover casserole with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Remove foil from casserole dish and slice each breast horizontally. Spoon 1/2 portion of soup mixture into each half of each breast.
Heat oil in large skillet over medium heat. Add onion, garlic, green bell pepper, red bell pepper, tomatoes and vinegar and just enough to lightly coat. Cook 5 minutes, stirring occasionally. Reduce heat to medium-low and add pieces of taco seasoning and mushrooms, overall, by about 2/3 cup. Do not place onion rings on any of the breasts. Cook 4 to 5 minutes, turning frequently. Serve hot.