Cheesy Chicken and Rice skillet

Cheesy Chicken and Rice skillet
Cheesy Chicken and Rice skillet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    spray(s) olive oil cooking spray

  • 1 1/4

    pound(s) uncooked boneless skinless chicken breast(s)

  • 1

    cup(s) water

  • 1/2

    tsp onion powder

  • 1/4

    tsp black pepper

  • 1/2

    cup(s) Kraft Cracker Barrel Shredded 2% milk reduced fat extra sharp cheddar cheese

  • 1

    cup(s) uncooked white rice

  • 2 1/2

    serving(s) 98% fat free cream of mushroom soup condensed

  • 2 1/2

    serving(s) Green Giant® Broccoli & zesty cheese sauce, frozen

Directions

Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Ingredient Note: We develop our recipes using a 4- to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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