You may also like
Categories:
vegetable oil chicken cream of chicken soup water onion powder ground black pepper long grain white rice mixed vegetables Cheddar cheese
Viewed: 39 - Published at: 9 years agoIngredients
- 1 tablespoon vegetable oil
- 1 14 lbs boneless skinless chicken breast halves
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 12 cups water
- 12 teaspoon onion powder
- 14 teaspoon ground black pepper
- 1 cup uncooked long grain white rice
- 2 cups mixed vegetables (frozen is ok)
- 12 cup shredded cheddar cheese
Method
- heat oil in 12" skillet over medium-high heat.
- add chicken and cook for 10 minutes or until well browned on both sides.
- remove chicken from skillet.
- stir soup, water, onion powder, black pepper, and rice into skillet and heat to boil.
- reduce heat to low.
- cover and cook for 15 minutes, stirring once halfway through cooking time.
- stir in vegetables.
- return chicken to skillet.
- sprinkle with cheese.
- cover and cook for 5 minutes or until chicken is cooked through and rice is tender.
- *my family are cheese-lovers so I add an extra 1/2 cup of cheese.
- **I usually add minced garlic and onion and some parsely leaves to chicken while it is browning to add some extra flavor.
