Rice A Roni Chicken Bruschetta
1 package (6.9 ounces) RICE-A-RONIÃ‚Â® Chicken Flavor
2 cups water
1 can petite diced tomatoes
1 pound (about 8) chicken tenders
1/2 cup (2 ounces) shredded cheddar cheese
1 loaf of french bread or a bag of french bread slices
Butter for bread
Cook chicken in oven on 400 degress until no longer pink in center.
About 25 minutes.
Dice chicken into cubes.
In large skillet over medium heat, sautÃƒÂ© rice-vermicelli mix as package directs.
Slowly stir in 2 cups water, seasonings, tomatoes and chicken.
Bring to a boil. Cover; reduce heat to low. Simmer 15 minutes; stir.
Continue until heated throughly.
Sprinkle with cheese.
Slice loaf into 1/4-inch thick slices.
Place on baking sheet and spread each slice with butter.
Place under your oven's broiler until browned.
Let bruschetta cool and top each bread slice evenly.
Pairs Well With
This recipe is a back of the box Rice A Roni recipe that I have changed around a bit and I use it to top my french bread to make bruschetta.