Chicken Risotto

Ingredients

• 2 cups chicken broth 
• 4  chicken thighs 
• 10.8 ounce cream of mushroom soup canned
• 1 tablespoon onion dried minced
• 3 tablespoons bread crumbs dry italian-style
• 3 tablespoons basil fresh chopped
• 1 cup mushrooms fresh sliced
• 3 cloves garlic minced
• 2 tablespoons bell pepper green chopped
• 0.3 teaspoon ground pepper black
• 1 teaspoon oregano dried
• 2 tablespoons parmesan cheese grated
• 2 cups rice white uncooked

Equipment

• bowl
• oven
• baking pan
• aluminum foil

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.
4. 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.
5. 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.