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If using bone-in, skin-on chicken pieces, place them skin side up in the dish. adapted from delish.com
In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Add onion and sauté for 3 minutes until starting to soften. Add mushrooms and continue cooking 5 minutes until onions and mushrooms are browned. Turn off heat and add balsamic to deglaze the pan.
Preheat oven to 350° and grease a 9"-x-13" baking dish with olive oil. Add onion and mushroom mixture, rice, broth, Parmesan spice blend, Pamesan cheese, soup and stir until combined. Season with salt and pepper. Place chicken in the rice mixture and sprinkle with thyme and garlic and season with salt and pepper.
Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Add shredded Swiss cheese, turn oven to broil and broil until top is golden, 3 to 5 minutes. Garnish with parsley before serving.
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