Mozzarella Chicken and Rice Skillet
I can't remeber where this recipe came from but it is certainly one of my favorite weeknight meals and it makes the best leftovers. I always add extra cheese over the top! You can also substitute broccoli for the peas if desired.
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DIRECTIONS
- Heat the oil in a large nonstick skillet over medium-high heat.
- Season the chicken breasts with salt and pepper and add them to the hot oil.
- Cook the chicken breasts for 5 minutes on each side or until nicely browned and mostly cooked through.
- Remove the chicken from the skillet and tent with foil to keep warm.
- Add the soup and one soup can full of milk to the skillet and mix well, stir in peas.
- Bring to a boil, then stir in rice and top with the browned chicken.
- Cover and reduce heat to low. Cook for 5 minutes or until rice has absorbed the liquid and is tender.
- Sprinkle with cheese, remove from the heat and let stand, covered for 5 minutes or until the cheese is melted.
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