Not sure why I came up with this dish.  I had chicken breasts, started cutting it to bites sizes while thinking about what to make, and after standing there and looking at it for few minutes, I opened the coppered and saw a bag of seasoned croutons and a can of mushroom soup and I said ok this would do and let us try it, why not right?  Collected the rest of the ingredient as you could see below and as they say, the rest is history!

This dish actually came out tasty; it is full of flavor, hearty and sticks to your rips kind of dish.

.1 can 10 ½ oz cream of mushroom soup

.1 bag 5 oz seasoned croutons

.1 tbsp poultry seasonings

.1 cup frozen mixed vegetable

.¾-cup sour cream

.1-cup water or chicken broth

.1 tbsp. salt

.½ tbsp. black pepper

.2 ½ lbs. chicken cut to bites size

.2 tbsp. fresh parsley

.½ tbsp. curry powder

.2-cups milk

.2 tbsp olive oil

Preheat oven to 400

In a large mixing bowl whisk cream of mushroom soup, milk, water or chicken broth, and sour cream until all combined.

In 9 x13 baking pan, with clean hands mix Chicken with poultry seasoning, vegetable, salt, black pepper, curry powder, and olive oil until chicken covered with the seasoning and vegetable distributed evenly.  Add cream of mushroom mix, croutons and mix well with clean hands making sure the croutons well distributed evenly in the pan.

Bake for 30-40 minutes, or until the chicken fully cooked. Sprinkle with fresh parsley and serve.

TIP: Always wash your chicken; never cook directly from the package that comes in without washing it.