Italian chicken & rice *

Yield: 4 Servings

Measure 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

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.


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@...)

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