Chicken Risotto

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

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 9×13 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.