Yield: 4 Servings
|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@...)