Mozzarella Chicken and Rice Skillet |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I can't remeber where this recipe came from but it is certainly one of my favorite weeknight meals and it makes the best leftovers. I always add extra cheese over the top! You can also substitute broccoli for the peas if desired. Ingredients:
1 tablespoon oil |
4 boneless skinless chicken breasts |
1 (10 1/2 ounce) can cream of chicken soup |
10 1/2 ounces milk |
1 1/2 cups instant rice |
2 cups frozen peas |
3/4 cup mozzarella cheese |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper and add them to the hot oil.
3. Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
4. Remove the chicken from the skillet and tent with foil to keep warm.
5. Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
6. Bring to a boil, then stir in rice and top with the browned chicken.
7. Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
8. Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.
|
|