3 tablespoons olive oil
2 medium onions, finely chopped
10 black peppercorns
1 (8 ounce) can chicken broth
1 (6 ounce) can mixed vegetables
1/2 teaspoon brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon paprika
1/8 teaspoon dried basil
2 cups cooked chicken breast halves
1/4 cup chopped fresh parsley
3 cups shredded Cheddar cheese
Heat oil in a 9x13 inch baking dish. Cook the onion in oil in the dish until golden brown. Mix in peppercorns and chicken broth, and stir vigorously to coat. Reduce heat to medium-low and simmer over low heat for 10 minutes.
Heat the mixed vegetables and brown sugar in a medium saucepan. Stir in Worcestershire sauce, garlic powder, oregano, paprika, basil, chicken, parsley and cheese. Heat until heated through.