MOZZARELLA CHICKEN AND RICE SKILLET

Mozzarella Chicken and Rice Skillet image

Provided by Chef mariajane

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
4 small boneless skinless chicken breasts (1lb)
1 (10 ounce) can condensed cream of chicken soup
1 soup can milk (10 oz) or 1 water
2 cups broccoli florets (fresh or frozen, thawed)
1 1/2 cups instant rice, uncooked
3/4 cup kraft mozzarella cheese, shredded

Steps:

Hea oil in a large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until cooked through (170F). 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 for 5 minutes; sprinkle with cheese. Remove from heat. Let stand, covered , 5 minutes or until cheese is melted.
SUBSTITUTE: Use whatever vegetables and shredded cheese you have on hand, such as peas, and Kraft Double Cheddar Shredded Cheese.

Nutrition Facts : Calories 431.2, Fat 14.1, SaturatedFat 4.9, Cholesterol 90.7, Sodium 685.8, Carbohydrate 36.7, Fiber 0.7, Sugar 0.6, Protein 37.4