Friday, November 30, 2012

Skillet Cheesy Chicken & Rice {Foodie Friday}

What is funny about this recipe is that I found this recipe in an ad for Cream of Chicken Soup. I make my own, so I just stole the recipe ;) We made a couple of tweaks to the original version, but this is a fast one skillet dinner. Less dishes makes this taste even better.

Cheesy Chicken & Rice

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves ** I used tenderloins
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup**  see my DIY version!**
1 1/2 cups water
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper ( I also added white pepper)
1 cup uncooked regular long-grain white rice
2 cups frozen mixed vegetables
1/2 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 10 minutes, stirring once halfway through the cooking time. While that is cooking cut the chicken up into bite sized pieces.
Stir in the vegetables, chicken and cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Source: Campbell's Kitchen

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