- 2 cups [500 mL] white jasmine rice
- 1 large chicken breast, skinned, boned and cut into bite-size pieces
- 1 1/2 cups [375 mL] sliced mushrooms
- Oregano, to taste
- Basil, to taste
- Parsley flakes, to taste
- Garlic powder, to taste
- Salt and pepper, to taste
- 1 cup [225 g] shredded Mozzarella cheese
- 2 [10-ounce / 284-mL each] cream of mushroom soup concentrate
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- Preheat oven to 450°F [230°C].
- Boil rice into salted boiling water until soft yet a little crunchy.
- Arrange chicken pieces and mushroom slices into a baking dish.
- Season with oregano, basil, parsley flakes, garlic powder, salt and pepper.
- Evenly sprinkle shredded Mozzarella cheese all over mixture.
- Evenly pour in cream of mushroom soup concentrate.
- Top with boiled drained rice.
- Cover dish with aluminum foil.
- Bake into preheated oven for 30 minutes.
- Uncover and bake for 5 minutes more to allow rice on top to crisp slightly.
- Leave to stand for 15 to 20 minutes before serving to allow chicken to reabsorb juices.
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