Skillet Cheesy Chicken & Rice

 

 What You Need

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 can (10 3/4 ounces)  Condensed Cream of Chicken Soup or Condensed Cream of Cheddar Soup
• 1 1/2 cups water
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup uncooked regular long-grain white rice
• 2 cups frozen mixed vegetables
• 1/2 cup shredded Cheddar cheese 

 To Make It

1. Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  
2. Remove the chicken from the skillet.
3. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil.  
4. Reduce the heat to low.  
5. Cover and cook for 15 minutes, stirring once halfway through the cooking time.Stir in the vegetables.  
6. Return the chicken to the skillet and Sprinkle with the cheese.  
7. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

• I am using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.