"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Italian Chicken and Rice Recipe

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This recipe for Italian Chicken and Rice, by , is from The Brown Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Furstenau
Added: Tuesday, February 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c biscuit/baking mix
1/3 c grated Parmesan cheese
2 tsp Italian seasoning
1 tsp paprika
1 can (5 oz) evaporated milk, divided
6 boneless skinless chicken breast halves
2 c boiling water
2 c uncooked instant rice
1 tsp salt, optional
2 T butter, melted

Directions:
Directions:
In a large resealable plastic bag or 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
13-in. x 9-in. x 2-in. baking dish, combine water, rice, salt if desired and remaining milk; mix well. Top with chicken. Drizzle with butter. Bake, uncovered, at 425 for 25-30 minutes or until
the rice is tender and chicken juices run clear.

Number Of Servings:
Number Of Servings:
6

 

 

 

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