4–6 Boneless and Skinless Chicken Thighs
1/2c Sun-dried Tomatoes, diced
1c Mushrooms of choice, sliced
1c Shredded Parmesan Cheese
8oz Cream of Mushroom
8oz Cream of Celery
2tsp Dried Oregano
1/2tsp Dried Rosemary
1/2tsp Dried Sage
1tsp Garlic Powder
2c Wild Rice
3c Chicken Stock or Broth
Pre-heat oven to 400 degrees.
In a medium size bowl, mix all ingredients except for the chicken, rice, and broth. Sit mixture to the side.
In a cast iron skillet, pour in your rice and evenly cover the skillet.
Add your chicken thighs on top of the rice, try not to overlap.
Evenly pour your creamy mushroom mixture on top of the chicken.
Using your spoon, create some holes in the mixture.
Pour the chicken stock over the creamy mushroom chicken.
Cover and place in the oven for 45 minutes to an 1 hour.
Enjoy nice and hot.