"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Italian Chicken and Rice Recipe

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This recipe for Italian Chicken and Rice, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Wood
Added: Wednesday, April 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. water
1 c. rice
1 (15-oz.) can diced tomatoes
1/2 lb. diced cheese (medium-sharp)
1/4 c. chopped onion
1 tsp. Italian seasoning
3 lb. chicken
2/3 c. Parmesan cheese
1/2 tsp. Italian seasoning

Directions:
Directions:
Pre-heat oven to 350. Stir water, rice, tomatoes, cheese, onions, and 1 tsp. Italian seasoning into a greased 9x13 pan. Top with chicken (can leave as whole breasts, but also really yummy cut into smaller, more bit-size pieces). Sprinkle with 2/3 cup Parmesan cheese and 1/2 tsp Italian seasoning. Bake 45 minutes (cooking boneless chicken will not require the full 45 minutes). Let stand 5 minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min (?)
Personal Notes:
Personal Notes:
I also have done this with pre-cooked chicken, and it worked great - the chicken (which was kind of dry to begin with) was very moist and yummy. It also cooked faster! (I just had to wait for the rice to be done.)

 

 

 

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