Laurel's Tuscan Chicken

I'm officially in crazy mode. We'll be leaving the US and heading back to Asia in just over 3 weeks. All of a sudden life feels hectic as we try to wrap up here, pack bags, do school, and still enjoy family and some fun America things. My husband is getting ready to gear up for his 2014 season with his tourism company, so he's got that on top of all the things I mentioned. We're not really hardly cooking, let alone creating fun new things! So, today is sort of a guest post. I haven't tried this recipe but I think I will soon! Many thanks to my friend, Laurel, in Thailand for sharing this with us! I'm sorry the picture quality didn't import well. I'll try to update them when I make it!

Tuscan Chicken

2 cups shredded chicken (this is one of the things I use shredded chicken from my crockpot for)

2 cups diced tomatoes (you can dice by hand or use a food processor)

1 cup diced sweet peppers

2 cups of diced zucchini

1 can of chick peas (you can substitute any Mediterranean bean, cannellini, fava etc)

1 cup chicken broth

1 tsp salt

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp black pepper

1/4 tsp oregano

bread crumbs

Parmesan (opt)

Put prepared chicken and vegetables into a greased 9x9 baking dish.

Prepare 1 cup of chicken broth. Add spices to the chicken broth and stir together. Pour chicken broth over above ingredients and mix thoroughly. Prepare 1 cup bread crumbs for the topping (I usually use older bread and rub it in my hands until it breaks into tiny crumbs). If you have it, you can also sprinkle parmesan cheese to the top of the bread crumb mixture.  It adds nice flavor, but is not necessary. 

Bake at 350 degrees for 30 minutes.