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Chicken rice casserole. Basically imagine the filling for chicken pot pie but with rice.
Dice chicken thighs, cook with frozen vegetables in a pot. Toss in dry rice, add water plus chicken bouillon and some poultry seasoning. Cover and cook till rice has absorbed the liquid. Toss with a can of cream of chicken soup, and if you really want put it in a casserole dish and cover it with cheese, bake it until melty.
It's a remainder of my Midwest heritage and you can use up whatever veggies you got.