You won't believe how delicious canned mushrooms and some onion soup mix can be until you taste them together in this chicken and rice skillet!
What You Need
Original recipe yields 4 servings
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup frozen peas, thawed
1 can (4 oz.) sliced mushrooms, drained
1 pkg. (1 oz.) onion soup mix
2 cups instant white rice, uncooked
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until chicken is cooked through (170°F). Remove chicken from skillet; cover to keep warm.
Add water, peas, mushrooms and soup mix to skillet; stir. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 min. Remove chicken from skillet; place on serving platter. Cover to keep warm.
Stir sour cream into rice mixture in skillet. Cook until heated through, stirring occasionally. Serve spooned over the chicken.
Add 1/2 cup chopped red peppers to hot oil in skillet and cook with the chicken, stirring occasionally.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.