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Cheesy Chicken and Rice
I love finding innovative ways to use canned soups in dinner recipes. They’re so inexpensive at the grocery store that I make a habit of stocking up on a whole bunch to keep in my pantry for a rainy day.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
Scale
- 1 tablespoon vegetable oil
- 4 boneless, skinless chicken breasts
- 1 (10.5-ounce) can cream of chicken soup
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 cup long-grain white rice
- 2 cups frozen mixed vegetables
- 1/2 cup shredded cheddar cheese
- Fresh parsley, for garnish
Instructions
- In a medium skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for 10 minutes, flipping the chicken halfway through, or until well browned on both sides. Remove the chicken from the skillet.
- In the same skillet, stir together the cream of chicken soup, 1 1/2 cups of water, onion powder, pepper, and white rice and bring to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
- Stir in the frozen mixed vegetables. Return the chicken to the skillet and sprinkle with the cheese. Cover and cook for 5 minutes, or until the chicken is cooked through and the rice is tender. Garnish with parsley and serve.
