Herb’s Chicken Casserole

from Herb Kosovitz

submitted and modified by Anne Halsted

serves 10

chicken thighs, skin on (ten or more depending on size)

1 cup sliced mushrooms

15 whole peeled garlic cloves

1 cup small peeled onions

1 cup chopped carrots, approx. 2 x 1 inches

15 ounces tomato sauce

8 ounces Ortega diced green chilies

½ cup Herbs de Provence

2 cups rice (combination of wild and brown rice, washed first)

2 to 3 cups non-fat chicken broth

1 teaspoon salt

Combine and mix in large mixing bowl: chicken thighs, mushrooms, garlic cloves, onions, carrots, tomato sauce, green chilies, and Herbs de Provence.

Spread the rice in a Pyrex dish (or shallow casserole), carefully lay the chicken thighs on top of the rice, and spread the rest of the mixture on top of the thighs. Poor the chicken broth over it all. Season with salt.

Bake in 325° F oven for 2 hours or more. Check every hour, add broth as needed and baste. Cover lightly, towards the end, with aluminum foil.