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Recipe by: bryton
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See below ingredients and instructions 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)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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