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.
Servings and Ingredients
|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|
- 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.
510 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 101mg
- Sodium: 474mg
- Total Carbohydrates: 53g
- Protein: 40g
Vitamin A 25%
Vitamin C 5%
Campbell's, Hy-Vee weekly ad from the week of September 18, 2013.