This made-up recipe is not one of my favorite ones since I don't like chicken that much. So, it's just for you. The great thing about it is that it is a very very flexible recipe; you can put almost anything that you want in it--or whatever you have in the refrigerator at the moment, and as little oil as you wish.
The amount of food you'll cook depends on the size of casserole you have, so I will not tell you how much of everything you will need.
Pick your casserole, and put a layer of boneless chicken breasts at the bottom. On top of it,
put 1 onion, chopped in rounds,
1/2 bell pepper (green, yellow, red), chopped
2 cloves of garlic, sliced
1/2 bunch green onions, chopped.
The amount of the ingredients that follows, as I said before, depends on the size of your casserole:
mushrooms (portobello or the boring kind), sliced
carrot, diced
green peas
zucchini, chopped in half rounds
corn
Do not overload the casserole; you will add sauce on top.
Mix 1 tbsp pepper paste, 1/2 tbsp tomato paste, 1/2 tsp black pepper, crushed pepper, herbes (thyme, dry mint, parsley, dill--whichever you want), salt, and 1 tbsp olive oil with at least 1 cup hot water.
Pour the sauce on chicken + vegetables. Water level should be just a little below the surface. So if needed, add more.
Cover the casserole with aluminum foil.
Cook in a preheated oven at 375-400°F for approximately an hour, or you can check and see if chikcen is cooked.
