2 teaspoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
1 teaspoon dried chives
1/4 teaspoon dried basil
1/8 teaspoon salt
1 teaspoon dried oregano
2 (14.5 ounce) cans baked beans
2 (10.75 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
2 (15 ounce) cans chicken broth
1/2 cup brown rice
1 1/2 cups chicken broth
1/2 cup shredded mozzarella cheese
In a large saucepan, heat olive oil over medium heat. Saute garlic, basil, rosemary, oregano, chives and basil in olive oil until golden. Stir in salt, oregano, chives, basil, salt, oregano, chives, basil and salt. Simmer 1 hour.
Remove from heat and stir in beans; bring to a boil and reduce heat to medium-low. Simmer for 10 minutes.
Stir chicken broth and brown rice into soup mixture. Return to a boil. Reduce heat to medium-low; cover and simmer for 8 minutes. Cover and simmer 1 minute.
Stir chicken broth mixture into brown rice. Bring to a boil; reduce heat to medium and simmer 7 minutes. Let mixture cool and stir in chicken broth mixture. Simmer, covered, for 10 minutes, stirring occasionally.
Stir shredded cheese into soup mixture. Cover and simmer 2 minutes. Stir chicken into soup mixture, reduce heat to low and simmer for 10 minutes. Cover and simmer an additional 2 minutes.
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