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12" Skillet


Cheddar Broccoli Chicken Skillet

4   boneless, skinless chicken breast halves (about 4 ounces each)
1/4   teaspoon salt
1/4   teaspoon ground black pepper, divided
1/8   teaspoon paprika
1   teaspoon vegetable oil
1 3/4   cups milk
1   can (10 3/4 ounces) condensed cheddar cheese soup
2   cups fresh or frozen broccoli florets
2   cups instant long-grain white rice
1/2   cup (2 ounces) shredded cheddar cheese
  1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in Large Skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from skillet; keep warm.
  2. Add milk, soup, broccoli and remaining black pepper to skillet; mix well. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.
  3. Remove skillet from heat. Sprinkle cheese over chicken and rice. Cover with lid; let stand 5 minutes before serving.

Yield: 4 servings