Four chicken thighs, with or without skin.
One tablespoon olive or vegetable oil.
One small onion, chopped.
One bag of frozen vegetables.
One can of cream of celery soup.
One 15oz can of chicken broth.
1/4 cup of non-fat dry milk powder.
One tablespoon Italian seasoning.
4-6 cups of hot cooked white rice.

Get a heavy dutch oven with a lid that can go in the oven, or use aluminum
foil if you have no lid. Add the oil to the pan, and brown the chicken on
the stove top. Remove the chicken, and pour off any unwanted grease, but
reserve enough to saute the onion in. Add the onion, saute until softens.
Add the cream of celery soup, the milk powder, Italian seasoning, and the
chicken stock, and whisk briskly. Cook over medium heat until simmering,
then turn off the burner. Carefully put the chicken into the pot, and
spoon some of the sauce over, then add the bag of vegetables over top.
Cover and slide the dutch oven into a 350 degree preheated oven for 30-40
minutes or until the chicken juices run clear. Cooking time will depend on
how much your chicken thighs weigh.

In the meantime, cook 4-6 cups of white rice. Serve the rice and chicken
with the sauce over top.