2-3 cups cooked, chopped chicken
1 cup rice, uncooked
1 red bell pepper, chopped
handful of chopped fresh parsley
1 cup Italian blend shredded cheese
2 cans (15 oz) chicken broth
1 can cream of chicken soup
1/2-1 tsp. oregano
1/2-1 tsp. basil
1 garlic clove, minced or crushed
black pepper to taste
frozen peas and carrots (optional)
Put the chicken in the bottom of a 9×13 casserole dish.
Sprinkle the rice, red pepper and parsley over the top. Sprinkle on a few frozen peas and carrots (if using)
Spread the cheese evenly over the top.
In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper.
Pour evenly over the top of the other ingredients.
Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.