This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.


1 1/2 pound cut up chicken
1/4 cup vegetable oil
1 box Spanish Rice-a-Roni
2 cups hot water
1 can (16 ounce size) tomatoes, cut up
1 can (3 1/4 ounce size) pitted ripe olives, drained
1 dash Tabasco sauce (optional)
Brown chicken in oil. Cook slowly until tender, about 30 minutes; remove from pan.
Brown rice-vermicelli mixture in oil. Stir in water, contents of flavor packet, tomatoes, olives and Tabasco. Arrange chicken on top. Cover; simmer 15 minutes.
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This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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