1 1/2 c. water
1 c. uncooked rice
1 (14 1/2 oz.) can diced tomatoes, undrained
1/2 lb. Velveeta cheese spread, diced
1/4 c. finely chopped onion
1 1/2 tsp. Italian seasoning, divided
1 (2 1/2 or 3 lb.) broiler-fryer, cut up and skinned
2/3 c. (1 1/2 oz.) grated Parmesan cheese

Preheat oven to 375°F. Stir together water, rice, tomatoes, cheese spread, onions and one tsp. Italian seasoning into greased 13 x 9 inch baking dish. Top with chicken; sprinkle with parmesan cheese and remaining Italian seasoning.

Bake 45 to 50 minutes or until chicken is tender. Let stand 5 minutes. 4 to 6 servings.