Monthly Archives: November 2012

Mozzarella Chicken & Rice Skillet

This recipe was passed on to me from my best friend in the world, and she found it on the Kraft website under the “1 Bag 5 Dinners” section (which I recommended to her!). I made it tonight & it turned out delicious! Give it a try…even if it doesn’t seem like your thing…it ends up being a one-pot belly-warming dish that’s excellent for chilly nights.

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Ingredients
1 T. oil (I used olive oil)
4 small boneless, skinless chicken breasts (I only had 3 on hand & I cut them into bite sized pieces)
1 can (10 3/4 oz) cream of chicken soup
1 soup can of milk
2 c. fresh (or thawed frozen) broccoli
1 1/2 c. instant white rice, uncooked (I goofed here but it turned out okay…I prepared my rice according to the package but it didn’t affect the recipe at all)
3/4 c. shredded mozzarella cheese (or more to your liking if you’re a cheese lover like we are!)

What to do
Heat oil in large skillet on med-high heat. Add chicken (I also tossed in some onion powder & paprika…I’m a spice lover), cook 5 minutes on each side or until cooked through. Remove & cover to keep warm. Add soup & milk to skillet, blend well with whisk, bring to a boil. Stir in rice & broccoli; top (or stir in the pieces) with chicken. Cover & reduce heat to low (if you opted to cut your chicken into pieces occasionally stir the mixture so it doesn’t stick/burn). Cook 5 min.; sprinkle with cheese. Remove from heat; let stand 5 min. or until cheese is melted.

Variation
You can use whatever fresh/frozen vegetables and cheese you have on hand. Peas sound like a good choice!

Information to take note of
From: Kraft Recipes
Yield: 4 servings
Cook time: 35 minutes

Leave me a comment & let me know how you like it!

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