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. 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 9×13 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.