Italian chicken & rice *
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Water |
| 1 | cup | Uncooked rice |
| 15 | ounces | Canned tomatoes; undrained, chopped |
| 250 | grams | Velveeta; diced |
| ¼ | cup | Onion; finely chopped |
| 1½ | teaspoon | Italian seasoning; divided |
| 1¼ | kilograms | Chicken pieces; skinless |
| ⅔ | cup | Parmesan cheese |
Directions
Stir together water, rice, tomatoes, Velveeta, onion, and 1 tsp of Italian seasoning. Pour into a greased 9"x13" baking dish. Top with chicken, sprinkle with Parmesan cheese and remaining seasoning.
Bakeat 375F for 45-50 mins or until chicken is tender. Let stand for 5 mins and serve.
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My notes: Convenient and tasty! I used chicken pieces from a whole chicken. I made it up the night before and left it in the fridge until I got home from work. For next time: Add more rice, more tomatoes (just to make it go further), and it would still be good with less Velveeta (to make it less expensive).
Contributor: postto TNT: Lynn Ratcliffe (mcgrew@...)