4 skinless, boneless chicken breast halves - cut into pieces
1/3 cup butter
2 cloves garlic, chopped
1 small onion, chopped
1/2 cup sour cream
1/4 cup milk
1/2 cup sliced onions
3 carrots, grated
2 green beans, drained
1 (8 ounce) package sliced Italian pasta
2 (10.5 ounce) cans condensed creamy tomato soup
1 (8 ounce) package pesto
1/2 can cooked chicken broth
2 bay leaves
1/2 cup diced basil (or 1 teaspoon dried oregano)
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a large skillet over medium heat. Stir in garlic and onion. Cook for about 2 minutes, stirring often.
Thoroughly coat chicken pieces with the contents of the metal bowl. Place one at a time into the pan and cook. (Be sure chicken pieces are well coated to avoid browning of the meat.
Transfer chicken to a 9x13 inch baking dish and spread the tomato soup, pesto and cooked chicken broth over them. Sprinkle top chicken with 1 teaspoon oregano and 1 teaspoon dried basil.
Bake in preheated oven for 30 minutes or until chicken juices run clear and the internal temperature reaches 145 degrees F (63 degrees C).