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Italian Chicken and Rice

By: Cathee Bethel

"'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.'"

Rate/Review | Read Reviews (19)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

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 degrees F for 25-30 minutes or until the rice is tender and chicken juices run clear.

Footnotes

Nutritional Analysis: One serving (prepared with evaporated skim milk and margarine and without salt) equals 288 calories, 410 mg sodium, 78 mg cholesterol, 14 gm carbohydrate, 32 gm protein, 11 gm fat. Diabetic Exchanges: 4 lean meat, 1 starch.