Monday, September 14, 2009

Mozzarella Chicken and Rice Skillet

Kelli recommended this recipe she found on

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 can (10-3/4 oz.) condensed cream of chicken soup
1 soup can milk
2 cups fresh or thawed frozen broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup Shredded Mozzarella Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (165ºF). Remove chicken from skillet; cover to keep warm.

ADD soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover. Reduce heat to low.

COOK 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and Cheddar Cheese.

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