Italian Chicken and Rice

Ingredients:

• 3 cups water
• 3 chicken boullion cubes
• 2 cups uncooked rice
• 14 1/2 oz can tomatoes, cut up (not drained)
• 1/2 pound velveeta cheese spread, diced or 8 oz jar cheese whiz cheese spread
• 1/4 cup finely chopped onion
• 1 1/2 teaspoons italian seasoning, divided
• 2 1/2 pounds chicken thighs, with skins
• 2/3 cup grated parmesian cheese

Directions:

1. Preheat oven to 375F. Boil the water and dissolve the chicken boullion cubes.

2. Stir together boullion, rice, tomatoes, cheese spread, onions and 1 teaspoon italian seasoning into a greased 13x9 inch baking dish.

3. Top above with chicken, then sprinkle with grated parmesian cheese and remaining italian seasoning.

4. Bake for 45 to 50 minutes, or until chicken is tender. Let stand 5 minutes before serving.

This page last updated on 10.01.2000 -- Email me with comments, etc. --> fatrat@fat-rat.com