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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 ¼ teaspoon ground black pepper ¼ cup grated Parmesan cheese 4 chicken thighs 3 tablespoons Italian-style dry bread crumbs 2 tablespoons grated Parmesan cheese

Nutrition Info

566.6 calories carbohydrate: 69.7 g cholesterol: 69.5 mg fat: 18.7 g fiber: 1.7 g protein: 27.5 g saturatedFat: 5.7 g servingSize: - sodium: 1256 mg sugar: 2.3 g transFat: : - unsaturatedFat: : -

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.

4 servings

This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.