3 tablespoons vegetable oil
1 small onion, chopped
1 teaspoon dried minced onion
1 (10.75 ounce) can condensed vegetable lasagna
1 (10 ounce) can garbanzo beans, drained
1 (10 ounce) package frozen mixed vegetables, thawed
1 (4 ounce) can water chestnuts, drained
1 (8 ounce) container sour cream
1 teaspoon paprika
1 cup heavy cream
1 cup shredded Swiss cheese
1/2 pound shredded Swiss cheese
1 pound sliced red onion
1 cup sliced celery
1 pound cubed chicken breast steak
1 small blob Shredded Parmesan cheese
1 green bell pepper, chopped
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Saute onion and garlic in vegetable oil until just tender. Stir in tomato paste, mix with flour, salt, pepper and Italian seasoning. Reduce heat to low. Simmer, stirring occasionally, over medium heat, 30 minutes. Remove lid and cook, stirring occasionally, until liquid is reduced and mixture is thickened.
Stir chicken into liquid mixture in a slow cooker; stir, cover and cook 15 minutes, or until chicken is cooked through and juices run clear. Stir rice into the sauce.
Return sauce to skillet and saute chicken and rice for 5 minutes on each side or until coated. Stir into the sauce, creamy sauce and cream cheese. Taste and add cheese if desired.
Return sauce to heat, stirring occasionally, until sauce is heated through. Spoon into four individual bowls and top with sliced red onion, celery and chicken. Garnish with shredded cheese.