Chicken Risotto

14 ingredients
4 steps

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. 1
    Preheat oven to 325 degrees F (165 degrees C).
  2. 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. 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. 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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