chicken risotto

Ingredients

• Servings: 4
• 2 cups uncooked white rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1 cup fresh mushrooms, sliced
• 2 tablespoons chopped green bell pepper
• 3 tablespoons chopped fresh basil
• 1 tablespoon dried minced onion
• 1 teaspoon dried oregano
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese
• 4 chicken thighs
• 3 tablespoons italian-style dry bread crumbs
• 2 tablespoons grated parmesan cheese

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. stir until all ingredients are well mixed.
• pour this mixture into a 9x13 inch baking dish. place the chicken on top of the mixture and cover with foil. in a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
• bake at 325 degrees f (165 degrees c) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. return to oven and bake, uncovered, for 20 more minutes, or until golden brown.