Here's the easy answer to the old what's-for-dinner query. Tender skillet cooked chicken. Creamy rice and broccoli. And melted mozzarella cheese.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/2 tsp. garlic powder
1/2 tsp. dried thyme leaves
1 Tbsp. oil
1 can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1 soup can milk
2 cups small broccoli florets
1-1/2 cups instant white rice, uncooked
3/4 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Season chicken with garlic powder and thyme. Heat oil in large skillet on medium 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.
Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and KRAFT 2% Milk Shredded Cheddar Cheese.
Substitute water for the milk.
Prepare using thawed frozen broccoli florets.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* 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.