Yield: 6 servings
|1 cup||Converted rice|
|1 can||Condensed cream of chicken soup (10 3/4 oz)|
|⅓ cup||Dry sherry|
|1||Pkge frozen Italian-style vegetables (16 oz)|
|4||Skinless, boneless chicken breast halves|
|8||Drops Worcestershire sauce|
In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat.
Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread with the back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to medium, cover, and simmer for 15 minutes. Remove cover and stir the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until the rice is tender.
[THE EVENING SUN: October 31, 1990] Posted by Fred Peters.