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Italian Chicken and Rice

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2/3 cup biscuit 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 margarine, melted


In a large resealable plastic bag or 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. In a greased 13x9x2 baking dish, combine water, rice, salt (if desired) and remaining milk; mix well. Top with chicken. Drizzle with margarine. Bake, uncovered, at 425 degrees for 25 to 30 minutes or until the rice is tender and chicken juices run clear.

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