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1
What you'll need: (most of it)
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2
In a small pan, saute the green pepper and garlic cloves with 2 tbsp olive oil.
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3
In a large pot bring 2 tbsp olive oil, 1 tsp salt, and enough water to cover the 6 chicken thighs or breasts to a boil.
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In a medium pot bring chicken stock, carrots, celery, salt and pepper, lemon and pepper seasoning, butter, and sauteed green pepper and onion to a boil.
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5
Once the water for the chicken thighs or breasts is boiling, add the chicken.
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6
Turn down the chicken broth pot to a simmer and remove the chicken, and chicken broth from heat after 15 minutes.
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7
Preheat oven to 350F
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Drain the water from the chicken, let cool a little, and shred the chicken off the bone.
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Once the chicken is shredded, add the cream of mushroom, cream of chicken soup, and mashed potato flakes to the chicken broth mixture.
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Heat this on low heat for 2 minutes stirring constantly.
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Now remove from heat, add chicken, and mix well.
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12
Mix the Bisquick, milk, and oregano until a soft dough forms.
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13
Spray a casserole dish with a non stick spray.
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Take the chicken mixture and tightly pack in the casserole dish
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15
Drop spoonfuls of bisquick mix on top
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Bake in the oven for 25 minutes
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Remove and cover with tin foil
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Bake for about 10 more minutes until the Bisquick droppings are golden brown
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19
Remove from the oven, let cool for 5 minutes and enjoy!
