Italian Chicken And Rice

• 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

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 13x9-in. baking dish, combine the water, rice, salt if desired and remaining milk. Top with chicken. Drizzle with butter.
3. Bake, uncovered, at 425u0b0 for 25-30 minutes or until the rice is tender and a thermometer reads 170°:.

biscuitbaking mix, parmesan cheese, italian seasoning, paprika, milk, chicken, boiling water, rice, salt, butter

Taken from www.tasteofhome.com/recipes/italian-chicken-and-rice/ (may not work)