1 (10 ounce) package frozen mixed vegetables
1 pound skinless, boneless chicken
1 (3 ounce) can tomato paste
1/2 pound mushrooms, chopped
1 cup dried minced onion
2 eggs
1 cup white vinegar
1 teaspoon onion powder
3 cups milk
1/2 cup hot water
salt to taste
ground black pepper to taste
1/2 teaspoon dried oregano
1/4 cup water
1/2 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
Place mixed vegetables in a medium saucepan with enough water to cover. Bring to a boil. Reduce heat to low, and cook for 5 minutes. Add chicken, tomato paste, mushrooms, onion, eggs, vinegar, onion powder, milk, and hot water. Stir well. Bring mixture to a boil, and cook for 10 minutes. Season with salt, pepper, oregano, and water. Stir well, and let simmer for 4 to 5 minutes, stirring occasionally, until flavors are well blended. Remove from heat and let cool to room temperature.
Pour mixture into prepared baking dish. Sprinkle mushrooms, onion, and eggs over vegetables. Sprinkle with salt, pepper, oregano, and water. Sprinkle with garlic powder. Cover, and sprinkle with salt and pepper seasoning. Cover and chill in refrigerator overnight.
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