Italian Chicken and Rice Recipe

4 1 1
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Italian Chicken and Rice Recipe

Read Reviews
4 1 1
Publisher Photo
"I combined the best of three favorite recipes to come up with this tender and tasty chicken-rice combination," writes Cathee Bethel of Lebannon, Oregon. "It's my family's favorite way to eat chicken."
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 2/3 cup biscuit/baking mix
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 can (5 ounces) evaporated milk, divided
  • 6 boneless skinless chicken breast halves
  • 2 cups boiling water
  • 2 cups uncooked instant rice
  • 1 teaspoon salt, optional
  • 2 tablespoons butter, melted

Directions

In a shallow bowl, combine the first four ingredients. Place 1/3 cup milk in another bowl. Dip chicken in milk, then coat with the cheese mixture.
In a greased 13x9-in. baking dish, combine the water, rice, salt if desired and remaining milk. Top with chicken. Drizzle with butter.
Bake, uncovered, at 425° for 25-30 minutes or until the rice is tender and a thermometer reads 170°:. Yield: 6 servings.
Originally published as Italian Chicken and Rice in Quick Cooking November/December 1998, p22

Nutritional Facts

1 each: 288 calories, 11g fat (0 saturated fat), 78mg cholesterol, 410mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 2/3 cup biscuit/baking mix
  • 1/3 cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon paprika
  • 1 can (5 ounces) evaporated milk, divided
  • 6 boneless skinless chicken breast halves
  • 2 cups boiling water
  • 2 cups uncooked instant rice
  • 1 teaspoon salt, optional
  • 2 tablespoons butter, melted
  1. In a shallow bowl, combine the first four ingredients. Place 1/3 cup milk in another bowl. Dip chicken in milk, then coat with the cheese mixture.
  2. In a greased 13x9-in. baking dish, combine the water, rice, salt if desired and remaining milk. Top with chicken. Drizzle with butter.
  3. Bake, uncovered, at 425° for 25-30 minutes or until the rice is tender and a thermometer reads 170°:. Yield: 6 servings.
Originally published as Italian Chicken and Rice in Quick Cooking November/December 1998, p22

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lab7137 User ID: 4500500 49902
Reviewed Oct. 20, 2009

"Where do you get the Italian seasoning? Is there a certain brand?"

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