Cheesy Chicken and Rice Skillet

Recipe

Cheesy Chicken and Rice Skillet

Primary Media

Plate of cheesy chicken and rice skillet

User Rating

3.06 out of 5 stars
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49 ratings

Recipe Data

4
Servings
5min
Prep
40min
Total

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    Description

    In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 tbsp. vegetable oil
    1 ¼ lbs. skinless, boneless chicken breast halves
    1 (10.75 oz) can Campbell's condensed cream of chicken soup (regular or 98% fat free)
    1 ½ c. water
    ½ tsp. onion powder
    ¼ tsp. ground black pepper
    1 c. uncooked regular long-grain white rice
    2 c. frozen mixed vegetables
    ½ c. shredded Cheddar cheese

    Directions

    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.

    Nutrition facts

    Servings

    510 Calories per serving

    Amounts Per Serving

    • Total Fat: 14g
    • Cholesterol: 101mg
    • Sodium: 474mg
    • Total Carbohydrates: 53g
    • Protein: 40g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 5%
    0%
    Iron 9%
    0%
    Calcium 16%

    Recipe Source:

    Campbell's, Hy-Vee weekly ad from the week of September 18, 2013.