EssenBook

Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup white rice
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (14.5 oz) chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions:
1. Preheat the oven to 375°F.
2. In a 5-quart or larger oven-safe pot, cook the chicken over medium-high heat until browned and cooked through. Remove the chicken from the pot and set aside.
3. In the same pot, cook the onion until softened, about 5 minutes. Add the garlic and rice and cook, stirring constantly, for 1 minute.
4. Add the tomatoes (with their juice), condensed soup, chicken broth, oregano, salt, and black pepper to the pot. Stir to combine.
5. Return the chicken to the pot and stir to combine.
6. Bring the mixture to a simmer over medium-high heat, then cover the pot and transfer it to the oven.
7. Bake for 30 minutes, or until the rice is tender and most of the liquid has been absorbed.
8. Remove the pot from the oven, sprinkle the shredded cheese over the top, and return it to the oven for 5 minutes, or until the cheese is melted and bubbly.
9. Garnish with parsley and serve hot. Enjoy!