• 2-3 cups cooked chicken, diced
• 1 teaspoon Dry Italian Dressing Seasoning Mix
• 1 cup jasmine rice, uncooked
• 1 red bell pepper, diced
• 2 cups shredded Italian blend cheese, divided
• 2 (15 ounce each) cans chicken broth
• 1 (14½ ounce) can cream of chicken soup
• 1 teaspoon oregano
• 1 teaspoon dried basil, or fresh
• 1 Tablespoon minced garlic
• salt & pepper, to taste

1. Preheat oven to 350°
3. Place cooked and diced chicken in the bottom of a sprayed 9×13 casserole dish. Season with Dry Italian Dressing Seasoning Mix.
5. Spread rice and red pepper over chicken. Spread 1 cup of cheese saving 1 cup for later in recipe.
7. In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic, salt & pepper.
9. Pour evenly over the top. Add remaining 1 cup of cheese.
11. Bake 1 hour–1 hour and 15 minutes.
13. Let stand for a few minutes before serving.

We loved this dish! Love in the tummy! The Jasmine rice was so good in this! The house smelled amazing while this was baking! I bet that diced tomatoes would have been delicious in this too! Very easy to put together and a family pleaser! Will make again! Recipe adapted from EAT AT HOME