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Easy chicken & rice

Yield: 6 Servings

Ingredients:

• 1 c Converted rice
• 1 cn Condensed cream of chicken -soup (10 3/4 oz)
• 1/3 c Dry sherry
• 2/3 c Water
• 1 Pkge frozen Italian-style -vegetables (16 oz)
• 4 Skinless boneless chicken -breast halves
• 8 Drops Worcestershire sauce

Instructions:

Paprika 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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