Mozzarella Chicken and Rice Skillet

Kelli recommended this recipe she found on Kraftfoods.com

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.

Variation

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