This recipe is easy, quick and bakes in one dish. It's quite good, and has a wonderful basil and garlic flavor.

Mairi
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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.

Nutrition Facts

567 calories; 18.7 g total fat; 69 mg cholesterol; 1256 mg sodium. 69.7 g carbohydrates; 27.5 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/06/2006
This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves. Read More
(44)

Most helpful critical review

Rating: 2 stars
07/23/2003
Not thrilled with the turnout. I used 4 chicken breasts and per previous review added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was one of those meals where we all sat around the dinner table...eating in silence because no one wanted to comment on the obvious...that dinner was not that good. We ate it but quickly threw away the leftovers. I just think that different spices need to be used but can't say what. Sorry I just won't be making again. Read More
(14)
57 Ratings
  • 5 star values: 16
  • 4 star values: 19
  • 3 star values: 12
  • 2 star values: 4
  • 1 star values: 6
Rating: 4 stars
01/06/2006
This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves. Read More
(44)
Rating: 4 stars
01/06/2006
This is great! I've been making it for ages. One thing though... use 3 cups of chicken broth otherwise it is a little dry. I also substitue 3 teaspoons of dried basil for fresh. Increase the garlic to 6 cloves. Read More
(44)
Rating: 2 stars
07/23/2003
Not thrilled with the turnout. I used 4 chicken breasts and per previous review added another cup of chicken broth. It baked and looked fine but the taste was something to be desired. It was one of those meals where we all sat around the dinner table...eating in silence because no one wanted to comment on the obvious...that dinner was not that good. We ate it but quickly threw away the leftovers. I just think that different spices need to be used but can't say what. Sorry I just won't be making again. Read More
(14)
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Rating: 1 stars
03/16/2005
I think the flavor was okay but the instructions for baking it was completely off the mark. This was one of my first times using a recipe from this web site and I have learned a lesson the hard way....from now on I will read the reviews before attempting a recipe. This baked in my oven for a total of two hours and the rice was still not done. I added more chicken broth and still had to cook it for another 45 minutes. My children just about gave up on dinner while waiting. Read More
(12)
Rating: 3 stars
06/23/2003
Good idea but I like others added to it. I saueteed onions spinach and chopped fresh tomatoes in olive oil. I added about 1 cup more chicken broth and I pre-salted the chicken pieces. The chicken was properly seasoned but the rest of the rice was too salty. Also the rice remained crunchy even though I cooked the dish for about 2 hours. It took that long for the chicken to cook all the way through. I'll keep the recipe but next time I might partially cook the rice before adding it to the rest of the mixture. Read More
(10)
Rating: 4 stars
06/23/2003
i really liked this dish but made some adjustments to make it more flavourful. i chopped one medium onion and sauted it in a frying pan with some olive oil then added the fresh mushrooms 3 garlic cloves chopped and some diced zuccini. cook until mushrooms just wilted and still lots of liquid. add to caserole dish. i also added 3 cups chicken broth on suggestion and it worked well. one thing i don't like about this dish is that the chicken comes out bland. i tried salting the chicken pieces and then frying them for 8-10 mins (until golden brown on outside)in a bit of olive oil. still wasn't as i would have liked but was better. also i used cream of asparagus soup. Read More
(8)
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Rating: 5 stars
06/23/2003
This is just an excellent-tasting recipe that is surprisingly easy to make. I usually leave out the green pepper and add more green onions. I also use chicken breasts for my husband because he doesn't care for thighs. It doesn't make much of a difference. Read More
(7)
Rating: 5 stars
01/18/2011
I have enhanced this Risotto with Chicken by adding 1.5 lbs of Arborio Rice homemade Chicken Broth fresh herbs and spices 1/4 tspn of Saffron threads Red Wine Vinegar fresh red pepper tomato parsley diced green scallions fresh carrots diced white pepper olive oil white wine vinegar tomato sauce onion diced green olives stuffed with pimento and green peas. This is a traditional Arroz con Pollo Cuban-style for a Risotto with Chicken. Read More
(5)
Rating: 3 stars
06/23/2003
This was dry! Nothing like risotto i've tasted. It's ok. Seasonings were good but it's not the greatest recipe. I wanted the rice to be more moist and sticky. It was dry.. more like pilaf! Read More
(4)
Rating: 4 stars
09/05/2006
Enjoyed this....I definitely recommend the 3 cups of broth although I put in some white wine with this which gave it quite a distinctive flavor. Will definitely try this one again. Read More
(4)