All right. I know that this doesn't involve mushrooms, although I believe that the perceptive will see where some nice cubes could be brought in to this, to make the recipe even more magical.
T.H. Chicken is simple to make. Anyone who has ever mixed cream of mushroom and cream of chicken soup together, poured this over chicken, and baked it, will get the idea of what goes on here.
1 can of cream of mushroom soup (better if home-made, but cans work)
1 can of cream of chicken soup (better if home-made, but cans work)
2 packages of boneless, skinless chicken thighs.
1/8th of some good herbs - you can use more, but 1/8 is plenty
You will also need:
1 baking dish
Open both cans of soup (or containers, if you made this yourself). Lay all of your pieces of chicken in your baking dish. Sprinkle 2/3 of the herbs directly upon the chicken. Pour both cans of soup into the container and gently spread it, so that it lightly covers your chicken, with care to keep her herbs on the meat. Sprinkle the remaining 1/3 of your bag of herbs over the layer of soup.
Now that you've done this (seriously, this should be a fast process), preheat your oven to 420 degrees, while the ingredients sit and wait. As soon as the oven attains the desired temperature, place the baking dish into the oven (on the middle rack, or the top, if you like to live dangerously). Bake your chicken at 420 for 30 minutes (45 minutes if you ignored the "boneless" part, above or otherwise couldn't find boneless thighs).
This dish is best when served over rice.