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CHICKEN BURCU CASSEROLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Matthews Estate in Gainesville, Texas in 1992. 1 onion chopped in rounds 1/2 bell pepper chopped 2 cloves garlic sliced 1/2 bunch green onions chopped 1 cup mushroom sliced 1 carrot diced 1 cup green peas 1 zucchini chopped in half rounds 1 cup fresh corn kernels 4 boneless skinless chicken breasts cut into bite size pieces 1 tablespoon pepper paste 1/2 tablespoon tomato paste 1/2 teaspoon black pepper crushed 1 teaspoon mixed herbs such as thyme, mint, parsley and/or dill 1 teaspoon salt 1 tablespoon olive oil 1 cup hot water Combine all ingredients and chicken in casserole dish. Combine pepper paste, tomato paste, black pepper, herbs, salt and olive oil. Add water to herb mixture then pour this mixture over chicken and vegetables. Cover with aluminum foil and cook at 375 for 1 hour.