Italian Chicken and Rice
Author: Epicurus.com Kitchens
Ingredients
  • 1 1/2 Cups water
  • 1 Cup uncooked rice
  • 15 ounces Canned tomatoes; undrained, chopped
  • 250 grams Velveeta; diced
  • 1/4 Cup onion; finely chopped
  • 1 1/2 teaspoons Italian seasoning; divided
  • 1 1/4 kilograms chicken pieces; skinless
  • 2/3 Cup Parmesan cheese
Instructions
  1. Stir together water, rice, tomatoes, Velveeta, onion, and 1 teaspoons of Italian seasoning. Pour into a greased 9"x13" baking dish. Top with chicken, sprinkle with Parmesan cheese and remaining seasoning. Bakeat 375 degrees F for 45-50 mins or until chicken is tender. Let stand for 5 mins and serve.
  2. Notes: Convenient and tasty! We used chicken pieces from a whole chicken. We made it up the night before and left it in the fridge. 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).
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/italian-chicken-and-rice/4580/