Chicken and Rice Casserole

Title: Chicken and Rice Casserole
Categories: Chicken
Yield: 4 servings

3 lb Chicken cut up, skinned
4 lg Cloves garlic minced
1 1/2 ts Dried thyme leaves
3/4 lb Shiitake mushrooms 3/4 lb regular mushrooms stemmed, halved, quartered
1 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
1 Yellow pepper diced
1 lb Yellow onions halved,sliced
3 c Chicken broth
2 tb Minced fresh gingerroot
1 1/2 c Jasmine rice

------------------------NUTRITIONAL INFORMATION/SERV----- -------------------
651 x Calories
17 x G fat
46 x G protein
101 x My cholesterol
76 x G carbohydrate
1213 x Mg sodium

1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper sprinkle over chicken. Turn to coat.

2. In Dutch oven, heat oil over medium-heat brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix top with chicken. Cover bake 35 to 40 minutes or until chicken and rice are cooked.