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Categories:Viewed: 80 - Published at: 3 years ago
Ingredients
- 1 Tbsp. oil
- 4 small boneless skinless chicken breasts (1 lb./450 g)
- 1 cup sliced fresh mushrooms
- 2 cups water
- 1 cup frozen peas
- 1 pkg. (39 g) onion soup mix
- 2 cups instant white rice, uncooked
- 1/2 cup sour cream
- 1/4 cup Kraft 100% Parmesan Grated Cheese
Method
- Heat oil in large nonstick skillet on medium heat.
- Add chicken and mushrooms; cook 12 to 14 min.
- or until chicken is done (165 degrees F), turning chicken and stirring mushrooms after 7 min.
- Remove chicken from skillet; cover to keep warm.
- Add water, peas and soup mix to skillet; stir.
- Bring to boil.
- Stir in rice; cook on low heat 5 min.
- Stir sour cream and Parmesan into rice mixture in skillet; cook and stir 1 to 2 min.
- or until heated through.
- Top with chicken.
