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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
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 13-in. x 9-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 meat thermometer reads 170°:. Yield: 6 servings.
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