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  Easy Chicken & Rice
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
1 cup Converted rice
1 can Condensed cream of chicken soup (10 3/4 oz)
1/3 cup Dry sherry
2/3 cup Water
1 Pkge frozen Italian-style vegetables (16 oz)
4 Skinless, boneless chicken breast halves
8 Drops Worcestershire sauce
Paprika
Instructions:
In a large skillet, combine the rice, soup, sherry, water, and frozen
vegetables; mix well. Heat to boiling, stirring. Remove from the
heat.

Arrange the chicken breasts on top of the rice mixture. Sprinkle each
chicken with a couple drops of Worcestershire sauce. Spread with the
back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat
to medium, cover, and simmer for 15 minutes. Remove cover and stir
the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until
the rice is tender.

Serves four.

[THE EVENING SUN: October 31, 1990]

Posted by Fred Peters.
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