Cheesy Chicken Risotto Bake

Oven Temp: 400 deg F (200 deg C)

1 can (284 mL) condensed cream of mushroom soup
3/4 cup water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 tbsp grated Parmesan cheese
2 cups baby spinach leaves
1 cup chopped red pepper
1 cup coarsely chopped mushrooms
1 tsp chopped fresh thyme leaves
3/4 lb 1" cubed, boneless, skinless chicken breasts
3/4 cup uncooked rice
1 tbsp chopped fresh parsley

Mix soup, water, milk and cheeses in shallow (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.

Bake for 35 minutes. Stir.

Bake, uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.