Italian Chicken and Rice
Author: Kitchens
  • 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
  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).
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