3 cups chicken, dark and white meat, shredded and/or cut into 1-inch cubes
an assortment of autumn vegetables: 3/4 cup sweet potato, skinned, cross-cut into slices, then into halves
1-2 onion bulbs and greens, sliced
approximately one dozen brussels sprouts, cut into halves
one medium turnip, cross-cut into slices, then cut into halves
one can of soup (I used a type found in Central Market, but I recommend any sort of middle eastern or mediterranean-seasoned soup).
olive oil for sauteing vegetables.
Garam masala (click link for recipe on this blog, or use purchased)
While vegetables are browning, preheat oven to 350. Arrange shredded chicken in the bottom of a cast-iron enamel (or glass) dish that has been coated with oil. Once vegetables are slightly browned and fork-tender, spread evenly over the chicken.
In a nonstick pan put about 2 tablespoons olive oil. Once warm add the vegetables and saute until slightly browned and fragrant. Add about 1 to 2 teaspoons garam masala (or to taste).
Spread soup over the top of the ingredients. If the soup requires some liquid for smoothness, add sparingly.
Bake approximately 20-25 minutes.
This dish was wonderful: tasty, fragrant, and perfectly satisfying. This would be very tasty as a vegetarian dish, as well. Try it! I served it with a salad and fresh fruit cut into slices. Delicious!