Ingredients
- 2 chicken breasts cut in half width wise
- 1 egg
- breadcrumbs
- 1/2c parmesan
- 1Tbs crushed red pepper
- white rice (we used two bags of the "boil in bag")
- 2 cans cream of chicken soup
- 1 can rotell
Directions
- preheat oven to 350
- boil the rice until its cooked (directions on box)
- spead rice evenly on a cassarole dish and set aside
- in large bowl mix together breadcrumbs, crushed red pepper, and parmesan
- in another beath the egg
- dip the chicken slice into the egg then into the bredcrumb mixture
- lay chicken out on baking sheet and bake for 20 min or until chicken is fully cooked and starting to brown
- mix in large saucepan the cream of chicken, only add one can of water, and the rotel (not drained)
- heat over medium high until its all heated
- pour the sauce onto rice and heat together in the oven for 10 min leaving some sauce still in the pan
- put chicken on rice and pour leftover sauce on top and serve