Ingredients

• 4 chicken thighs, boned and skinned
• 2 bxs wild rice w/seasoning packets
• 1 cn cream of chicken soup (or other cream soup)
• 4 C chicken stock
• 2 C beef stock
• 1 C carrots, diced
• 1 C sweet onion, diced
• 1 C cremini mushrooms, diced
• 1 T lemon juice
• butter, olive oil (as needed)
• salt, black pepper, cayenne (to taste)

Instructions

1. Season the chicken, pan saute in butter and olive oil to brown, then finish in oven. Remove and pull or chop the chicken into bite-size pieces.
2. In the same pan, saute the onions, mushrooms, and carrots in butter and olive oil until softened. Add 2C chicken stock, 1 C beef stock, wild rice and seasoning packets. Simmer until rice is done, adding stock as needed to achieve desired consistency.
3. Stir in the cream soup and chicken and heat through. Adjust the seasoning as needed.
4. Plate, garnish with the lemon juice, and serve hot.

Source: Debbie

Contributed by: Debbie