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Italian Chicken & Rice *

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      Title: ITALIAN CHICKEN & RICE *
 Categories: Casseroles, Chicken, Make-ahead, Quick & eas
      Yield: 4 Servings
 
  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.
  
  ~~~~~~~~~~~~~~~~~~~~~~~~
  
  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)
 
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