Chicken and Rice Casserole with Mushrooms recipe

2 Tb. oil
4 chicken breasts, boned and skinned
1 c. onions, chopped
1/2 c. carrots, sliced
2 c. mushrooms, sliced'4 garlic cloves, chopped
1 ts. thyme, dried
1 ts. basil, dried
1 c. rice, long grain
2-1/2 c. milk
1 ts. salt
1/2 ts. pepper
4 Tb. parsley, fresh and chopped
2 green onions, chopped

Preheat oven to 350*.
Heat the oil in skillet over high heat.
Add chicken and brown on each side, about 3-4 minutes.
Remove from skillet; set aside.
In same skillet, add vegetables, garlic and herbs.
Toss well and cook for 2-3 minutes.
Add rice and stir until rice becomes translucent.
Add milk, salt and pepper.
Bring to a boil; pour mixture into a 13 x 9 baking dish.
Place chicken on top of mixture and bake 40 minutes or until rice is tender and has absorbed the milk.
Serve with green onions sprinkled on top.
Makes 4 servings.