I found this recipe on Facebook and I made a few adjustments to it. It turned out perfect and I wanted to share it.
6-8 Chicken breast, tenders, or thighs
-I used 6 thighs to last for 3 people for 2 days.
2 cans of cream of Mushroom
-I use 1 can and a scoop or so from the other can. Use as mush as you want.
Chicken Broth
Fresh Mushrooms (Use as much or as little as you want)
Seasonings
-I used a chicken rub for the chicken that I put on the night before. But you can just use your favorite seasonings.
2 boxes of long grain wild rice
-I used 2 small boxes of Uncle Ben's
Oil
Fresh Garlic
Season the chicken and pan sear with a little oil. Grease a 9X13 pan. Mix rice w/ soup in the baking dish pour the chicken broth into the can and put it over the mixture and stir well. Sauté garlic and mushrooms for a few then add to the baking dish and mix well. Place chicken on top and cover with foil. Bak @ 335 for 2 1/2 hours. Remember not to take the foil off until then.
Brown for a few minutes when done.
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