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.
cost per recipe: $10.55
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
teaspoon onion powder
teaspoon ground black pepper
cup uncooked long grain white rice
cups frozen mixed vegetables (carrots, green beans, corn, peas)
cup shredded Cheddar cheese
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.