This is easy to assimilate, healthy, tasty, and tasteful. You’ll have dinner in less than 50 minutes.


 4 skinless chicken thighs, deboned, cut in ½ inch cubes

3 tbsp olive oil

1 tbsp dill, fresh chopped

1 dried tbsp Herbes de Provence

1 tsp sage, fresh chopped

2 tsp ground black pepper

2 tbsp garlic, minced

3 carrots, cut in 1/8 inch disks

3 cup broccoli florets

6 scallions, chopped

4 ounces seasonal mushrooms, chopped

1 cup Ecogrown Missimati Bayou Bouquet Fragrant White Rice or Delta Belle White Rice

½ cup pine nuts

¼ cup capers

Juice of 1 lemon

2 cups chicken stock

½ cup dry white wine

½ cup sour cream

1 cup Swiss cheese, shredded, divided

½ cup Parmesan, shredded, divided


Preheat oven to 400 degrees Fahrenheit

Heat oil in large stockpot. Combine pepper, dill, Herbes de Provence, and sage; coat cubed chicken thoroughly, and add to oil along with garlic. Saute, stirring occasionally until cooked through. Meanwhile, in a microwaveable bowl add lemon juice, chicken stock, and wine. Microwave until just begins to boil. Set aside.

Add carrots, broccoli florets, scallions, and mushrooms to chicken, stirring to heat thoroughly. Add rice, pine nuts, and capers and blend well. Add heated chicken stock blend and sour cream and blend well. Add ¾ cup of Swiss cheese and ¼ cup of Parmesan cheese and blend well.

Spray 9 x 13 oven proof baking pan with non-stick spray. Gently place blend of ingredients in baking pan and tightly cover with aluminum foil. Bake for 20 minutes.

Remove pan from oven and top with remaining Swiss and Parmesan cheeses. Bake uncovered an additional 5 minutes, remove, and enjoy!