1 tablespoon butter
1 pound boneless chicken breast halves, cut into florets
2 teaspoons chopped fresh parsley
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon bay leaf
1 (15 ounce) can wild rice mix, undrained
1 (15 ounce) can whole kernel corn, undrained
1/4 cup shredded Cheddar cheese
1/4 cup chopped fresh parsley or chives
Heat butter in a large skillet over medium heat. Add chicken and toss to coat, then add parsley, oregano, basil, rosemary, bay leaf, rice mix and corn. Stir together, then add cheese. Cover, reduce heat to simmer and simmer 1 hour.
Stir soup mixture into soup mixture. Cover thoroughly, remove from heat and strain into a saucepan or bowl.
Return soup mixture to pot. Bring to a boil in a large pot. Reduce heat to medium and add chicken broth. Simmer 10 minutes and add mushrooms, cilantro, parsley, oregano, basil, rosemary, and cheese. Simmer and stir 3 minutes more, stirring occasionally.
Season with mushrooms, cilantro, parsley, oregano, basil, rosemary, and cheese. Simmer for 3 to 5 minutes. Place pan over low heat, and add water to just cover bottom of pot, and bring to a boil. Reduce heat to low, and stir in rice. Heat to medium, and stir in mushrooms, cilantro, parsley, oregano, basil, rosemary and cheese. Simmer over low heat for 3 to 5 minutes, stirring occasionally.