Cobble Creek Kitchen

4 boneless skinless chicken breast halves (about 1 pound)

1 can cream of chicken soup

2 cups Minute White Rice uncooked

2 cups broccoli flowerets, fresh or frozen, thawed

1 cup shredded cheddar cheese


Sometimes I just leave out the broccoli.


Heat a small amount of oil in large skillet on medium-high heat.  Add chicken. Cook 5 minutes on each side or until cooked through.  Remove from skillet.

Add soup and 1 ½ cups water.  Bring to a boil.

Stir in rice and broccoli.  Top with chicken and cheese.  Cover and cook on low heat 5 minutes.

Variations:

Use 1 can chicken broth, ½ cup water, 3 to 4 Tablespoons soy sauce and ¾ teaspoon garlic powder.  Add 2 cups stir-fry vegetables, fresh or frozen, thawed.  Sprinkle with peanuts.


Use 1 cup salsa and 1 ½ cups water.  Add 1 cup corn or 1 can black beans, drained.  Top with 1 cup shredded cheddar cheese.


Use 1 cup spaghetti sauce and 1 cup water.  Add ½ cup sliced mushrooms.  Top with 1 cup shredded mozzarella cheese and a sprinkle of grated Parmesan cheese.

Categories: Chicken