Chicken Risotto

• 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

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. 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. 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.

white rice, condensed cream, chicken broth, fresh mushrooms, green bell pepper, fresh basil, onion, oregano, garlic, ground black pepper, parmesan cheese, chicken thighs, italianstyle dry bread crumbs, parmesan cheese

Taken from www.allrecipes.com/recipe/16214/chicken-risotto/ (may not work)