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Easy Chicken & Rice

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      Title: EASY CHICKEN & RICE
 Categories: Poultry, Rice, Chicken
      Yield: 6 Servings
 
      1 c  Converted rice
      1 cn Condensed cream of chicken
           -soup (10 3/4 oz)
    1/3 c  Dry sherry
    2/3 c  Water
      1    Pkge frozen Italian-style
           -vegetables (16 oz)
      4    Skinless, boneless chicken
           -breast halves
      8    Drops Worcestershire sauce
           Paprika
 
  In a large skillet, combine the rice, soup, sherry, water, and frozen
  vegetables; mix well.  Heat to boiling, stirring. Remove from the
  heat.
  
  Arrange the chicken breasts on top of the rice mixture. Sprinkle each
  chicken with a couple drops of Worcestershire sauce. Spread with the
  back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat
  to medium, cover, and simmer for 15 minutes. Remove cover and stir
  the rice around ans under the chicken.  Reduce the heat to low.
  Continue cooking, covered, an additional 15 to 20 minutes, or until
  the rice is tender.
  
  Serves four.
  
  [THE EVENING SUN: October 31, 1990]
  
  Posted by Fred Peters.
 
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