Directions:
- Heat the oil in a large nonstick skillet over medium-high heat.
- Season the chicken breasts with salt and pepper and add them to the hot oil.
- Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
- Remove the chicken from the skillet and tent with foil to keep warm.
- Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
- Bring to a boil, then stir in rice and top with the browned chicken.
- Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
- Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 524.02 Kcal (2194 kJ) | ||
| Calories from fat | 101.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.26g | 17% | |
|---|---|---|---|
| Cholesterol | 145.11mg | 48% | |
| Sodium | 1076.64mg | 45% | |
| Potassium | 919.67mg | 20% | |
| Total Carbs | 43.66g | 15% | |
| Sugars | 7.35g | 29% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 62.55g | 125% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 3.5mg | 20% | |
| Calcium | 327.4mg | 33% | |
| Amount Per 100 g | |||
| Calories | 117.83 Kcal (493 kJ) | ||
| Calories from fat | 22.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.53g | 17% | |
|---|---|---|---|
| Cholesterol | 32.63mg | 48% | |
| Sodium | 242.09mg | 45% | |
| Potassium | 206.8mg | 20% | |
| Total Carbs | 9.82g | 15% | |
| Sugars | 1.65g | 29% | |
| Dietary Fiber | 1.01g | 18% | |
| Protein | 14.07g | 125% | |
| Vitamin C | 2.7mg | 20% | |
| Iron | 0.8mg | 20% | |
| Calcium | 73.6mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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