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Easy Chicken Rice


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 vegetable, s (16 oz)
4 skinless, boneless chicken breast h, alves
8 drops worcestershire sauce
1 paprika

In a large skillet, combine the rice, soup, sherry, water, and frozen
vegetables; mix well. Heat to boiling, stirring. Remove from the

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.


Servings: 6



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