I whipped up something out of the blue this week and thought I’d share. It’s really good.
edit: I forgot I also seasoned the rice with a packet of lipton beef mushroom soup mix
15 pack boneless skinless chicken thighs (from wholesale club)
2.5 cups jasmine rice (uncooked)
1 carton chicken broth (32 oz. I think)
1 large can diced tomatoes (maybe 30 oz? I forget)
16 oz. package sliced mushrooms
1 large bunch kale (spinach would work too)
1 large can condensed cream of mushroom soup
1 yellow onion cut in to strips or however you like
salt, pepper, garlic powder, thyme
roast thighs in preheated 400 degree oven until cooked. (use an instant read thermometer)
while they are roasting prepare the other ingredients. open cans, tear kale, cut onion, etc
In a large stock pot prepare your rice per package instructions based on 4 cups liquid. mine was 2.5 cups rice and cook in the chicken broth instead of water. In a separate pan, saute the onions until 2/3 done and add the mushrooms and kale. cook all until tender. when the rice is done or mostly done add in the tomatoes w/ liquid, the cooked veggies, and the condensed soup. cut up the cooked chicken thighs and add to pot. season to taste with salt, pepper, garlic powder, and dried thyme. (season however you like really).
Mine made 10 meal prep containers full and there’s a good amount of chicken in each one. It’s very tasty and cheap.