Italian Chicken and Rice #2
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 2 1/2 pounds uncooked and skinned chicken
- 1 cup uncooked rice
- 1 1/2 cups water
- 1/2 pound diced Velveeta cheese
- 1 can tomatoes undrained and cut up -- (14 1/2 ounces)
- 2/3 cup grated parmesan cheese
- 1/4 finely chopped onion
- 1 1/2 teaspoons Italian Seasoning (divided)
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
- 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
Plating
Cookware for this recipe
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Baking dish
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Chef's knife
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Cutting board
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Grater
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Wooden spoon