In a large resealable (or cleanable tupperware), combine the first four dry ingredients. Place 1/3 cup of milk in another bowl. Dip chicken in milk, then coat with the dry cheese mixture.
In a greased 9 x 13 baking dish, combine water, rice, salt and remaining milk; mix well. Top with chicken. Drizzle with butter.
Bake uncovered at 425 for 25-30 minutes or until rice is tender and chicken juices run clear.
Originally Submitted
4/18/2008
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You can add this Italian Chicken and Rice- oven only recipe to your own private DesktopCookbook.
