Here's a weeknight skillet classic—chicken, broccoli and rice—made yummier with condensed cream of chicken soup and a cheesy Parmesan topping.
What You Need
Original recipe yields 4 servings
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onions
1 can (10-3/4 oz.) condensed cream of chicken soup
2 cups water
2 cups instant white rice, uncooked
1 pkg. (16 oz.) frozen broccoli florets, thawed
1 cup (4 oz.) KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Cook chicken and onions in large skillet sprayed with cooking spray on medium heat until chicken is cooked through, stirring occasionally.
Stir in soup and water; bring to boil. Stir in rice and broccoli. Reduce heat to low; cover. Cook 5 to 10 min. or until broccoli is tender.
Add 3/4 cup of the cheese; stir. Top with remaining cheese.
Prepare using condensed cream of mushroom soup.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.