2 skinless, boneless chicken breast halves (skin removed)
1 medium onion, coarsely chopped
1 (10 ounce) can mushrooms, chopped
1 (16 ounce) can iceberg lettuce
3 cloves garlic, minced
3 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried cardamom
2 teaspoons alangate seeds
1/4 teaspoon salt
Preheat oven to 400 degrees F (200 degrees C).
Place chicken, onion and mushrooms in a shallow baking dish. Toss gently to coat. Remove from pan and cook for 1 minute (exercise good judgment here, as this may splutter all over a baking sheet).
Dredge chicken with the chopped onions and mushrooms. Allow chicken to cool to room temperature.
In a medium bowl mix tomatoes, garlic, onion, mushrooms and soda, and salt. Finally mix chicken with cheese mixture. Transfer to a 9 x 13 inch casserole dish and sprinkle with remaining cheese. Delicious!
Bake 15 minutes in the preheated oven. Reduce heat and allow to cool slightly. Garnish with basil if desired on top of casserole.
Looks nice but WAIT! The sign stated "6 servings". I measured 8 slices of bread and poured the sauce over them using a Harvey action. Worked great!!
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