What you'll need: (most of it)
In a small pan, saut the green pepper and garlic cloves with 2 tbsp olive oil.
In a large pot bring 2 tbsp olive oil, 1 tsp salt, and enough water to cover the 6 chicken thighs or breasts to a boil.
In a medium pot bring chicken stock, carrots, celery, salt and pepper, lemon and pepper seasoning, butter, and sauted green pepper and onion to a boil.
Once the water for the chicken thighs or breasts is boiling, add the chicken.
Turn down the chicken broth pot to a simmer and remove the chicken, and chicken broth from heat after 15 minutes.
Preheat oven to 350F
Drain the water from the chicken, let cool a little, and shred the chicken off the bone.
Once the chicken is shredded, add the cream of mushroom, cream of chicken soup, and mashed potato flakes to the chicken broth mixture.
Heat this on low heat for 2 minutes stirring constantly.
Now remove from heat, add chicken, and mix well.
Mix the Bisquick, milk, and oregano until a soft dough forms.
Spray a casserole dish with a non stick spray.
Take the chicken mixture and tightly pack in the casserole dish
Drop spoonfuls of bisquick mix on top
Bake in the oven for 25 minutes
Remove and cover with tin foil
Bake for about 10 more minutes until the Bisquick droppings are golden brown
Remove from the oven, let cool for 5 minutes and enjoy!
