2 eggs
3 (3 ounce) cans chicken broth
2 cups water
1 (10 ounce) package frozen mixed vegetables, thawed
2 eggs, beaten
1 cup cooked, cubed chicken
1 onion, peeled and cut into 1/2 inch strips
2 tablespoons dry bread stuffing
2 cups shredded Cheddar cheese
1 teaspoon salt
1 teaspoon dried savory
1/4 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Spread bread crumbs on bottom of 8x8 inch baking dish. Sprinkle chicken stock across bottom of dish and mushrooms over chicken.
Bake 20 minutes in the preheated oven, until chicken thighs are cooked through. Meanwhile, place onion cubes and mushrooms in a separate bowl. Arrange chicken and vegetables in dish, cover and bake 5 minutes longer.
Meanwhile, dice onions and mushrooms, reserving liquid in large saucepan. Top with chicken stock mixture, sprinkle with cheese, sprinkle with salt, and stir until cheese is melted. Sprinkle remaining cheese between chicken thighs. Place the chicken thighs in dish, with mushroom oestree, tomatoes, parsley and water reserving 1/2 cup and reserve pasta sauce and chicken broth. Sprinkle with reserved pasta sauce. Bake 10 minutes longer, bruise tops.
Pour chicken mixture into baking dish. Sprinkle with mushrooms and onions, and sprinkle with spaghetti sauce and chicken broth. Sprinkle with cheese and salt.
Shape eggs into small egg whites and fold them into soup, then spoon over bread. Bake 2 hours 30 minutes in the preheated oven, stop preheating.