Chicken Risotto

Method4 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat oven to 325 degrees F (165 degrees C).

2. 2

   Step 2: In a large bowl, combine the rice, mushroom (1 cup) soup, chicken broth (2 cups), mushrooms, green bell pepper (2 tablespoons), basil (3 tablespoons), onion, oregano, garlic (3 cloves), ground black pepper (¼ teaspoon) and 1/4 cup cheese. Stir until all ingredients are well mixed.

   Uses 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. 3

   Step 3: Pour this mixture into a 9x13 inch baking dish. Place the chicken (4) on top of the mixture and cover with foil. In a separate small bowl, combine the bread crumbs and remaining cheese and set aside.

   Uses Mixed rice, mushroom soup, broth, vegetables and Parmesan · 4 chicken thighs · 3 tablespoons Italian-style dry bread crumbs · 2 tablespoons grated Parmesan cheese

4. 4

   Step 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.

   Bake covered 60 minutes, then uncovered 20 minutes · 80 minUses Covered assembled chicken-and-rice casserole · Reserved breadcrumb and two-tablespoon Parmesan topping