- 6-8 boneless, skinless chicken thighs
- 2 boxes orzo (I used Explore Cuisine Organic Chickpea Risoni)
- 3 cans cream of mushroom soup (I prefer the Pacific brand…it’s gluten free!)
- 1 bunch kale
- 1 cup white wine
- 1 cup parmesan cheese
- 1 tsp Nature’s Seasons
- 1 Tbsp. olive oil
- 1 bunch fresh dill for garnish
Boil orzo to package directions. Tear and wash kale. Meanwhile, heat one tablespoon olive oil in a large, oven safe pan. Season the chicken thighs on both sides with Nature’s Seasons. Sear until golden and starting to crisp on both side and set aside. Deglaze the bottom of the pan with a splash of white wine. Combine the remaining wine with three cans of cream of mushroom soup. In the pan, combine orzo, kale, and cream of mushroom soup mixture until mixed thoroughly. Nestle the chicken into the orzo, top with half the fresh dill and parmesan cheese.
Bake at 350 for 25-30 minutes. Remove from oven and top with remaining dill. Let rest for 10 minutes before serving.
Wine Pairing Suggestion
***Serves 6-8 people.