2 tablespoons butter
2 cups sliced fresh mushrooms
1/4 cup chopped fresh parsley
1 teaspoon butter flavor extract
1 teaspoon paprika
1 teaspoon garlic powder
3 tablespoons finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried parsley
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a microwave dish and microwave mushrooms until cooked. Stir in parsley and salt and pepper to taste.
Place chicken mixture in microwave and microwave broccoli for 5 minutes, stirring occasionally. Mix chicken, onions and garlic powder into mushrooms and broccoli. Lightly coat bottom of medium baking dish with butter.
In a large bowl, combine chicken, mushrooms, parsley, garlic powder, onion, basting sugar, oil, rice and onion. Mix thoroughly.
Transfer chicken mixture into prepared baking dish. Top with mushrooms and parsley mixture. Crumble remaining garlic powder over chicken mixture and sprinkle with paprika. Fill baking dish with remaining spinach and sprinkle with paprika.
Bake uncovered in preheated oven for 50 minutes. Starting at dusk, cook chicken mixture until done, about 15 minutes. Remove from oven and let stand for 10 minutes to let steam.
Meanwhile, cook rice in microwave for about 3 minutes, stirring occasionally. Drain and spread into baking dish. Top with mushrooms and peppers and broccoli. Fill baking dish with chicken and ricotta mixture. Sprinkle with parsley and basil. Sprinkle with Parmesan cheese and parsley pepper. Cover and bake uncovered for 35 minutes or until rice is tender.
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