Mozzarella Chicken & Rice Skillet

3.9
(204) 169 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

4 servings

30 minutes, 1 skillet. This better-for-you cheesy chicken and rice is not only a family-pleaser, it's easy on the cleanup crew, too.

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). 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.
  • Cook on low heat 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Variation

Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and KRAFT 2% Milk Shredded Cheddar Cheese.

Servings

  • 4 servings

Healthy Living

  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 4 Meat (L)
  • 1 Fat

Nutrition Bonus

Help your family and friends eat right with this delicious skillet entrée. Eating right never tasted so good!

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 430
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 90mg
Sodium 530mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 6g
Protein 37g
   
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 30 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

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  • subay66 | Mon, Mar 24 2014 11:14 AM

    This was simple, fast & tasty. I did add a little pepper & thyme when I added the soup & milk to boost the flavors a bit. My daughter (14) loved it. Normally she doesn't care much for leftovers but she pretty much told me the leftovers were hers & I was on my own. I made it on Saturday & she requested that I make it again during the week. This is definitely a keeper.

  • AzGrannie3 | Thu, Mar 20 2014 8:12 PM

    I cut the recipe in half and I used long grain rice instead of instant rice. It was pretty good. I did add quite a bit of salt & pepper to bring out the flavors and It was a lot creamier than the picture appears. Next time I may add a dash of cayenne for a little bite.

  • Redhd5267 | Thu, Mar 20 2014 6:23 PM

    Read the reviews & made some changes. Cut tenders into chunks, sautéed with green onions & garlic in olive oil. Added fresh spinach. Cooked down & added cream of celery soup mixed with the milk. Cooked the rice separately with chicken broth & then added. Used cheddar cheese. Cooked til hot. Family loved it. Will make again.

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