Prepare: Cut chicken into cubes. Slice onions and mushrooms. Chop garlic.

 Cooking: In a large skillet, sauté chicken in vegetable oil until no longer pink in the center. Remove chicken from skillet and sauté onions, mushrooms, and garlic until the onions are transparent. Add chicken and remaining ingredients except for Parmesan cheese. Simmer for 15 minutes. Allow sauce to cool.

Freeze: Freeze in a 13×9 pan.

Serve: Thaw sauce in the refrigerator overnight. Place the foil-covered pan in a 350° oven for 30 minutes to warm. Serve over pasta or mashed potatoes.