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4 servings, 1-1/2 cups each
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Serve with a crisp, mixed green salad, a whole-wheat roll and fresh fruit for dessert.
Prepare as directed, adding 1/2 tsp. dried oregano leaves, crushed, with soup.
Increase oil to 2 Tbsp. if using regular skillet.
* 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.
Very delish! I would definitely make it again. Very easy, one pan which is great. Easy cleanup, which I love! I used milk instead of the water and made the rice very creamy.
This dish required few ingredients and only one pan: a major bonus.
We made this recipe a two days ago substituting the peas for strained canned french-cut green beans and the instant rice for regular long-grain white rice. It took longer to cook, naturally, but tasted quite good all the same. Since we all aren't big fans of mushrooms, I would try to make this recipe again using cream of chicken soup, or something of that nature. More Parmesan would've had an excellent effect as well.
The chicken tasted excellent and the rice had a delicious texture. This recipe is good for those nights when all you have is chicken.
Easy, delicious, requires only one pan, can easily sbustitute or add ingredients for variety. What more can you ask from a recipe?