Italian Chicken & Rice * Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Water,
1 cup: Uncooked rice,
15 ounce: Canned tomatoes, undrained, chopped
250 gram: Velveeta, diced
1/4 cup: Onion, finely chopped
1 1/2 tsp: Italian seasoning, divided
1 1/4 kilo: Chicken pieces, skinless
2/3 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.
~~~~~~~~~~~~~~~~~~~~~~~~
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@ntr.net)
Source from luhu.jp
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@ntr.net)
Source from luhu.jp