CREAMY CHICKEN WITH VEGETABLE RICE

Creamy Chicken with Vegetable Rice image

What if you could have all the flavors of your fave chicken rice casserole, but without the bake time? With this dreamy half-hour chicken skillet, you can.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

4 boneless skinless chicken breasts (1 lb.)
2 Tbsp. flour
1 Tbsp. butter
1-3/4 cups fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 cup water
2 cups (1/2 of 16-oz. bag) frozen vegetable blend (broccoli, carrots and cauliflower)
2 cups MINUTE White Rice, uncooked
1 Tbsp. chopped fresh parsley

Steps:

Coat chicken in flour. Melt butter in large skillet on medium heat. Add chicken; cook 6 to 7 min. on each side or until cooked through (170°F). Remove chicken to plate; cover to keep warm.
Add 3/4 cup of the broth to skillet; stir with wooden spoon to scrape up browned bits from bottom of skillet. Add cream cheese; cook until melted, stirring constantly. Simmer 2 min. until sauce thickens slightly. Return chicken to skillet. Cook until heated through, turning chicken over to coat with sauce.
Meanwhile, bring remaining broth and water to boil in medium saucepan on high heat. Add vegetables; simmer, uncovered, 3 min. or until vegetables are crisp-tender. Stir in rice; return to boil. Cover; remove from heat. Let stand 5 min. or until liquid is absorbed. Spoon chicken and sauce over rice mixture; sprinkle with parsley.

Nutrition Facts : Calories 460, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 42 g, Fiber 3 g, Sugar 2 g, Protein 34 g