Velveeta Cheesy Chicken & Rice Skillet |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I decided to refer to my cookbook collection to find a tasty meal last night and this was the ticket. Richard prepared it and was tickled ppink with how well it turned out. We made 4 large breasts so we used some more oil than called for and cooked them slowly so they wouldn't burn etc. This came from my Favorite brand Name Best-Loved Recipies cookbook. This tasted like rice a roni with moist chicken... yummy! Ingredients:
1 tablespoon oil |
4 small boneless skinless chicken breast halves (about 1 lb) |
1 (10 ounce) can cream of chicken soup |
1 1/3 cups water |
2 cups minute white rice (uncooked) |
8 ounces velveeta cheese |
Directions:
1. heat oil in a large skillet on med hi heat..
2. add chicken cover.
3. cook 4 minutes on each side or until cooked through
4. Remove chicken from skillet.
5. add soup and water to skillet
6. stir and bring to a boil.
7. stir in rice and 1 c of velveeta.
8. top with chicken.
9. sprinkle with remaining velveeta
10. cover and cook on low heat 5 minutes.
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