Italian chicken rice *

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Recipe by: bryton

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Water
1 c Uncooked rice
15 oz Canned tomatoes; undrained,
-chopped
250 g Velveeta; diced
1/4 c Onion; finely chopped
1 1/2 ts Italian seasoning; divided
1 1/4 kg Chicken pieces; skinless
2/3 c 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.

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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#ntr.net)