Skillet Cheesy Chicken and Rice

16 Reviews

Prep: 5 min
Cook: 35 min
Ready In: 40 min

“In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
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

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Directions

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. Remove the chicken from the skillet.
Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Nutrition

Amount Per Serving (4 total)

Calories
561 cal
28%

Fat
18.2 g
28%

Carbs
55.1 g
18%

Based on a 2,000 calorie diet

Reviews (16)

Rate This Recipe

Eloora

Jan. 18, 2012

"This was a great way to whip up a short-notice dinner. For the vegetables, I just threw in what I had on hand - fresh carrots, onions and bell pepper. I put the carrots in with the rice so they would ..." See morecook through, and added the onion and pepper about 8 minutes before the rice was done. I also improvised with the cheese (didn't have cheddar) so I shredded some mozzarella and asiago, and also added some grated parmesan. It turned out pretty good!"