1 pound skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 orange
1 small red onion, sliced into 1/4 inch rounds
3 tablespoons Worcestershire sauce (optional)
1 (12 ounce) package Italian-style dried meat
Sift together the flour, thyme, milk, and salt in a large bowl. Divide the potato mixture among three portions.
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a microwave-safe 9x13 inch baking dish. Layer with mushrooms, cream of mushroom soup, water from a large pot, orange slices, onion, Worcestershire sauce, and ground beef.
Bake at 375 degrees F (190 degrees C) for about 40 minutes, or until chicken is bone-dry.