CHICKEN RICE CASSEROLE

CHICKEN RICE CASSEROLE 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 Put the chicken in the bottom of a 9×13 casserole dish. Sprinkle the rice, red pepper and parsley over the top. 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.