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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a very good quick and easy recipe. Ingredients:
2 tablespoons oil |
2 lbs boneless skinless chicken breasts, cut into 1 cubes |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
2 cups frozen broccoli cuts |
1 cup instant rice |
1 (12 ounce) can evaporated milk |
1 can cheddar cheese soup |
1 teaspoon dijon mustard |
1/2 cup shredded cheddar cheese |
1/2 cup monterey jack cheese |
Directions:
1. Preheat oven to 350 F.
2. In a 3-1/2 quart dutch oven, saute chicken cubes in oil and season lightly with salt, pepper and garlic powder.
3. Add mushrooms and broccoli and cook for 3 minutes.
4. Stir in rice.
5. Blend together soup, evaporated milk and dijon mustard; pour over chicken mixture and stir.
6. Sprinkle with cheese, cover with lid and bake 35 to 40 minutes.
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