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Preheat oven to 375°F. Lightly coat two 9-by-13-inch baking pans with cooking spray. In a medium bowl, combine spinach and cream cheese; spread in bottom of prepared dishes. In the same bowl combine soup, milk, 3 tablespoons oregano, 3 tablespoons of cheese, garlic and crushed red pepper; reserve 1/2 cup of mixture. Stir rice into remaining soup mixture and spoon on top of spinach. Place chicken, bone-sides down, in dishes. Season chicken with salt and pepper. Spoon reserved soup mixture over chicken.
Cover tightly with foil and bake 1 1/4 hours or until rice is tender and chicken is no longer pink. Sprinkle with remaining oregano and Parmesan before serving.