Heat stock on stove to a boil. Reduce by 1/2.

Combine reduced stock and all other ingredients in a large mixing bowl. Mix thoroughly. Transfer to a medium sized casserole dish sprayed with non stick cooking spray.

Cover. Bake at 350° for approximately 45 minutes or until casserole is bubbly and chicken is thoroughly reheated to a minimum of 165°

Variations; Parsley, roasted garlic, raw or roasted bell peppers, jalapeños, habanero, bacon, oregano, celery, celery seed, ginger, cheddar, vegetable stock, beer, vodka, rice, potatoes, corn, zucchini, yellow onion, shallots, jalapeños, scallions, peppercorn melange, butter, compound butters, arugula, spinach, white wine, champagne vinegar, honey, champagne, white vinegar, white pepper, sage, red onion, cilantro, coriander seed, cayenne, crushed pepper flakes, fennel, fennel seed, curry, cream, asparagus, broccoli, basil, lime, lemon, horseradish, tomato, feta, goat cheese, parmesean, romano, gruyere, pecorino, Brussel sprouts, cannellini beans, green beans, carrots, cauliflower, chevre, eggplant chives, herbes de provence, lavender, leeks, mint, mushroom, orange zest, peas, pumpkin, savory, acorn or butternut squash, sherry, tomatoes,