1 tablespoon vegetable oil
1 onion, thinly sliced
1 cup beef broth
1 cup slivered almonds
5 carrots, peeled and sliced
3 stalks celery, cut into 1/2 inch slices
3 medium potatoes, peeled and cubed
1 (16 ounce) can stewed tomatoes with juice
1 (16 ounce) can whole kernel corn, undrained, drained
1/2 cup Fillo cheese
1 (16 ounce) can condensed chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Heat oil and butter in a large skillet over medium heat. Saute onion and carrots for 2 minutes, or until lightly browned. Mix in beef broth, almonds, carrots and celery. Season with salt and pepper. Pour in the chicken and tomato broth.
Bake uncovered in the preheated oven 30 minutes, or until internal beef thermometer reading reads 165 degrees F (73 degrees C). Remove meat from oven; scrape dark spots from bottom; and set aside.
In a microwave safe dish, microwave chicken at microwave 30 minutes or until cooked through. Drain half of cooking liquid; drain skillet; and return to pan of oven and continue to cook until chicken is no longer pink-red and juices run clear.
Stir corn into stewed tomatoes; pour in remaining beef broth. Mix in stewed tomatoes with tomato paste. Return to pan of oven, heat 15 minutes, stirring constantly, or until corn is heated through, stirring occasionally.
Return pan to oven, heat until heated through; when vegetables are tender, toss with onion and celery. In a small bowl, whisk cheese into sour cream. Stir into tomatoes, and toss with meat and cheese. Let stand in pan for 15 minutes; scrape sauce over roasted bean mixture.
Toss sauce with beans. Pour into an 8x8 inch dish. Cover and chill overnight; refrigerate reheated cheese and substitute vegetables, if desired.