Recipes Included On This Page Italian Chicken and Rice #2 Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Italian Chicken and Rice #2 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 13-08 Aug 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 cup uncooked rice 1 can tomatoes undrained and cut up -- (14 1/2 ounces) 1/2 pound diced Velveeta cheese 1/4 finely chopped onion 1 1/2 teaspoons Italian Seasoning (divided) 2 1/2 pounds uncooked and skinned chicken 2/3 cup grated parmesan cheese Preheat oven to 375 degrees F. Stir together water, rice, tomatoes, diced cheese, onions and 1 teaspoon Italian Seasoning. Pour into a greased 13 x 9-inch baking dish. Top with chicken; sprinkle with parmesan cheese and remaining Italian Seasoning. Bake 45 - 50 minutes or until the chicken is tender. Let stand for 5 minutes before serving. Serves 8. S(MC Formatted by:): "Lynn Ratcliffe, Bakery-Shoppe" Bobbie's Note: I made half of this recipe for 4 servings using an 8-inch glass pan. It was very easy and delicious. Contributed to the FareShare Gazette by Bobbie; 25 August 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 32 Calories; 2g Fat (57.5% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fat.

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