Skillet Cheesy Chicken & Rice
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 5 Min.
Cook Time: 35 Min.
Prep Time: 5 Min.
Cook Time: 35 Min.
What you need:
* 1 Tbsp. vegetable oil
* 1-1/4 lb. boneless skinless chicken breast halves
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 1-1/2 c. water
* 1/2 tsp. onion powder
* 1/4 tsp. ground black pepper
* 1 c. uncooked regular long grain white rice
* 2 c. frozen mixed vegetables
* 1/2 c. shredded cheddar cheese
* 1-1/4 lb. boneless skinless chicken breast halves
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
* 1-1/2 c. water
* 1/2 tsp. onion powder
* 1/4 tsp. ground black pepper
* 1 c. uncooked regular long grain white rice
* 2 c. frozen mixed vegetables
* 1/2 c. shredded cheddar cheese
What to do:
1. Heat the oil in a 12-in. skillet over medium-high heat. Add the chicken and cook for 10 min. or until well browned on both sides. Remove the chicken from the skillet.
2. 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 min., stirring once halfway through the cooking time.
3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 min. or until the chicken is cooked through and the rice is tender.
2. 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 min., stirring once halfway through the cooking time.
3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 min. or until the chicken is cooked through and the rice is tender.
Nutritional information:
Calories: 541; Total Fat: 17g; Saturated Fat: 6g; Cholesterol: 104mg; Total Carbs: 53g; Fiber: 4g; Protein: 40g; Sodium: 714mg;