Mozzarella Chicken and Rice Skillet |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick chicken skillet is deliciously easy - even on the busiest weeknight! Ingredients:
1 tablespoon oil |
4 small boneless skinless chicken breasts (1lb) |
1 (10 ounce) can condensed cream of chicken soup |
1 soup can milk (10 oz) or 1 water |
2 cups broccoli florets (fresh or frozen, thawed) |
1 1/2 cups instant rice, uncooked |
3/4 cup kraft mozzarella cheese, shredded |
Directions:
1. Hea oil in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through (170F). Remove chicken from skillet; cover to keep warm.
2. Add soup and milk to skillet; mix well. bring to boil. Stir in broccoli and rice; top with chicken. Cover. Reduce heat to low.
3. Cook for 5 minutes; sprinkle with cheese. Remove from heat. Let stand, covered , 5 minutes or until cheese is melted.
4. SUBSTITUTE: Use whatever vegetables and shredded cheese you have on hand, such as peas, and Kraft Double Cheddar Shredded Cheese.
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