Chicken Risotto recipe
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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 ¼ teaspoon ground black pepper ¼ cup grated Parmesan cheese 4 chicken thighs 3 tablespoons Italian-style dry bread crumbs 2 tablespoons grated Parmesan cheese
Nutrition Info
- 566.6 caloriescarbohydrate: 69.7 gcholesterol: 69.5 mgfat: 18.7 gfiber: 1.7 gprotein: 27.5 gsaturatedFat: 5.7 gservingSize: -sodium: 1256 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken Risotto
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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.
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.
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.