This quick chicken skillet is deliciously easy - even on the busiest weeknight!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./500g)
1 can (10oz/284 mL) condensed cream of chicken soup
1 soup can milk or water
2 cups fresh or frozen & thawed broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup Cracker Barrel Shredded Mozzarella Cheese
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How do I make it ?
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (170ºF). 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 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.
Kraft Kitchen Tips!
Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and Kraft Double Cheddar Shredded Cheese.
Calories From Fat
% Daily Value
Fat 18 g
Saturated fat 6 g
Cholesterol 95 mg
Sodium 800 mg
Carbohydrate 37 g
Fibre 1 g
Sugars 6 g
Protein 39 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.