Cheddar Broccoli Chicken Skillet

Ingredients

4 boneless, skinless chicken breast halves (about 4 oz/125 g each)
¼ tsp (1 mL) salt
¼ tsp (2 mL) black pepper, divided
1/8 tsp (.5 mL) paprika
1 tsp (5 mL) vegetable oil
1 ¾ cups (425 mL) milk
1 can (10.5 oz/298 g) condensed cheddar cheese soup
2 cups (500 mL) fresh broccoli florets
2 cups (500 mL) instant long-grain white rice
2 oz. (60 g) cheddar cheese, coarsely grated (½ cup/125 mL)

Directions

Season chicken breasts with salt, 1/8 tsp (1 mL) of the black pepper and paprika. Heat the oil in a 12" (30-cm) Brilliance Nonstick Weeknight Skillet over medium-high heat for 1-3 minutes. Add the chicken; cook 5-7 minutes on each side or until chicken is no longer pink in center. Remove chicken from the Skillet; keep warm.
Add the milk, soup, broccoli and remaining black pepper to the Skillet; mix well. Bring to a boil; stir in the rice. Top with the chicken; cover with the lid. Reduce the heat and simmer for 5 minutes.
Remove the Skillet from the heat. Sprinkle the cheese over the chicken and rice. Cover and let stand 5 minutes before serving.

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 550, Total Fat 15 g, Saturated Fat 6 g, Cholesterol 105 mg, Sodium 950 mg, Carbohydrate 60 g, Fiber 2 g, Total Sugars 7 g (includes 0 g added sugars), Protein 38 g