1 pound chicken leg quarters
2 tablespoons vegetable oil
1 onion, peeled and sliced into rings
2 cloves garlic, minced
2 (1 ounce) packages dry onion soup mix
1 (10 ounce) can chicken broth
1/2 carrot, sliced into rounds
1/2 teaspoon salt
1/2 teaspoon paprika
1 green bell pepper, cut into small strips
3 tablespoons Worcestershire sauce
1 (10 ounce) can sliced mushrooms, drained
1 (8 ounce) package cream cheese, softened
In a medium skillet heat oil over medium heat. Stir fry chicken until golden brown. Remove, and sprinkle with garlic, onion, and garlic salt. Heat to high for 5 minutes, stirring constantly.
Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Saute onion and garlic for 5 minutes, or until golden. Stir in chicken, carrot, salt, paprika, bell pepper, Worcestershire, mushrooms, cream cheese, and mushrooms. Continue with an eye toward the bottom of the casserole as needed for a nice, crusty texture.