Harvest Chicken Bake

• 2 (10 ounce) cans cream of mushroom soup
• 2 (10 ounce) cans milk
• 3 cups zucchini, sliced
• 3 cups fresh mushrooms, sliced
• 1 cup fresh tomato, diced
• 1 cup cherry tomatoes
• 1 12 cups uncooked long grain white rice
• 1 tablespoon dried parsley or 1 teaspoon fresh basil, chopped
• 1 tablespoon dried basil or 1 teaspoon fresh basil, chopped
• 4 boneless skinless chicken breasts
• 14 cup parmesan cheese

1. Mix soup with milk and add to rice and seasonings, place into glass 9 x 13" greased baking dish.
2. Spread evenly with vegetables over the rice mixture.
3. Place chicken pieces over the vegetables.
4. Sprinkle with parmesan and additional seasonings to taste.
5. Cover.
6. Bake at 400' for until chicken is cooked through and rice is tender, approximately 50 minutes.
7. Remove cover and broil until cheese is golden, about 3 minutes.

cream of mushroom soup, milk, zucchini, fresh mushrooms, fresh tomato, cherry tomatoes, long grain white rice, parsley, basil, chicken breasts, parmesan cheese

Taken from www.food.com/recipe/harvest-chicken-bake-392084 (may not work)