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Ranch Chicken & Rice Skillet
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Ranch Chicken & Rice Skillet

28 Min(s)
5 Min(s) Prep
23 Min(s) Cook
Classic ranch dressing and shredded chedder cheese give this fast, easy chicken and vegetable skillet dish great flavor.
What You Need
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4 servings
Original recipe yields 4 servings
1 tsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Classic Ranch Dressing
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups instant white rice, uncooked
2 cups snow peas
1 cup julienne carrot strips
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Let's Make It
1
Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until browned on both sides.
2
Add broth and dressing. Bring to boil. Reduce heat to medium-low; simmer 3 min.
3
Stir in cream cheese, rice, snow peas and carrots; cover. Simmer 5 min. or until chicken is cooked through (170°F.) Remove from heat. Cover and let stand 5 min.
Kitchen Tips
Tip 1
Make it Easy
Carrots are available in julienne (matchstick) strips, pre-packaged in the produce aisle of many supermarkets. If you can't find them, 1 large carrot will yield about 1 cup strips.
Tip 2
Special Extra
Sprinkle with 1 Tbsp. chopped fresh parsley before serving.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 540mg
23%
Total Carbohydrates 36g
13%
Dietary Fibers 4g
14%
Sugars 5g
10%
Protein 34g
68%
Vitamin A
80%
Vitamin C
30%
Calcium
8%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
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.
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