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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor. Ingredients:
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 |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. 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.
3. 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.
4. 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.
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