Heat oil in a large skillet over medium high heat. Fry chicken 5 to 8 minutes per side. Lay chicken in a 9×13 inch pan. Top with green pepper, mushrooms and onions.
In a medium sized bowl, stir together cream of chicken soup, sour cream, garlic, salt, pepper, rosemary and cumin. Pour evenly over chicken and vegetables.
Bake for 1 hour. Sprinkle green onions on top. Serve hot.