Best Cheddar Chicken And Rice Skillet Recipes

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE

Creamy Chicken and Rice Casserole Skillet Recipe image

With this creamy chicken and rice casserole skillet recipe, you can get all you need in one dish. It has deliciously tender chicken, tons of veggies and of course you cannot forget the rice and cheese!

Provided by Camille Beckstrand

Time 38m

Number Of Ingredients 12

Ingredients

2 Tablespoons unsalted butter
1 onion (diced)
½ teaspoon dried thyme
2 teaspoons salt (divided)
1½ cups long grain white rice (uncooked)
1 garlic clove (minced)
2 cups chicken broth
1¾ cup milk
ground pepper to taste
3 cups cooked and shredded chicken ((about 1 pound before cooked))
2 cups frozen mixed vegetables
1½ cups shredded sharp cheddar cheese

Steps:

In the bottom of a large skillet pan, melt the butter over medium heat.
Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
Season with more salt and pepper if needed.
Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
Serve and enjoy!

Nutrition Facts : Calories 631 kcal, Carbohydrate 61 g, Protein 44 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 128 mg, Sodium 1622 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

CHICKEN RICE SKILLET

Chicken Rice Skillet image

It's a high-five recipe when you prep 5, cook 5 and let stand 5 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tablespoon margarine or butter
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms, thawed
2 cups uncooked instant rice
1 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese (4 ounces)

Steps:

In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
Add water and margarine; heat to boiling. Stir in vegetables, rice, salt and pepper. Sprinkle with cheese; remove from heat. Cover and let stand about 5 minutes or until water is absorbed.

Nutrition Facts : Calories 545, Carbohydrate 54 g, Cholesterol 100 mg, Fat 1, Fiber 3 g, Protein 40 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg

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