Cooking Directions

• Heat the oven to 450°F.
• Stir the stock, thyme, onion, carrots, pepper, tomatoes, mushrooms and chicken in a shallow roasting pan.
• Roast for 30 minutes or until the chicken is cooked through and the vegetables are tender, stirring once halfway through roasting.  Serve the chicken mixture over the potatoes.

Ingredients

• 1.75 cups Chicken Stock
• 1 teaspoon dried thyme, crushed
• 1 large red onion, cut into wedges
• 2 large carrot, cut into 1-inch pieces (about 1 1/2 cups)
• 1 large green pepper, cut into wide strips
• 3 plum tomato, cut into quarters
• 2 cups mushroomscut in half (about 6 ounces)
• 1 pound skinless, boneless chicken breast halves, cut into cubes
• 2 cups hot mashed potatoes