2 (10 ounce) cans chicken broth
1 (10 ounce) can whole kernel corn, drained
1 cup water
3 (29 ounce) cans chicken, cut into cubes
1 cup sliced mushrooms
1/2 cup chopped onion
1/2 cup butter, melted
1 cup all-purpose flour
1 cup cooked white rice
1/2 teaspoon salt
2 teaspoons dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C). In a large pot, combine broth, corn, water, chicken, mushrooms, onion, butter, flour, rice, salt, oregano and rice. Stir together, reduce heat and simmer 15 minutes.
Season chicken with sage, salt and oregano. Place in a large bowl, mix with mushrooms and onions.
Transfer chicken to a roasting pan or baking dish. Mix with mushrooms and onions, then add butter, stirring well. Gently remove from oven and sprinkle with flour. Return chicken to oven. Increase heat to medium.
Meanwhile, place chicken in oven, slightly browned on both sides, and add 1/2 cup of butter and 1 cup white rice. Mix together, then add salt, oregano and basil. Stir in rosemary and sage. Serve chicken with mushrooms and onions.