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Cheesy Chicken and Rice Skillet

32 Ratings
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Serves: 4 Prep time: 5 minutes
Source: Cook time: 35 minutes

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All you need:

  • 1 tbsp vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 (10.75 oz) can Campbell's 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

All you do:

  1. 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.
  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 minutes, 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 minutes or until the chicken is cooked through and the rice is tender.

Daily Values:

25% vitamin A 16% calcium
5% vitamin C 9% iron

Nutrition Facts per serving:

Calories: 510 Fat: 14g
Carbohydrate: 53g Protein: 40g
Cholesterol: 101mg Saturated Fat: 5g
Dietary Fiber: 3g Sodium: 474mg
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