Cheesy Chicken and Rice Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken and Rice Recipe
Description
Cheesy Chicken and Rice begins by seasoning chicken breasts, then browning them in butter to develop a flavorful crust. After removing the chicken, the skillet is used to combine condensed cream of chicken soup, chicken broth, and spices to form a savory cooking liquid. Instant white rice along with broccoli and cauliflower florets are added, then Velveeta cheese is stirred in to melt into a rich, creamy base.
The partly cooked chicken breasts are nestled back into the skillet atop the rice mixture and everything simmers briefly with the lid on to finish cooking. This method results in tender chicken with a mild crust and a creamy cheesy bed of rice and vegetables that is hearty and filling.
Because the recipe uses instant rice, the cooking time is reduced and the dish comes together quickly. Preparing all ingredients before starting helps keep the cooking process smooth. A larger skillet (at least 12 inches) is recommended to avoid overcrowding and spills.
Ingredients
- 2 chicken breast cut in half lengthwise (butterflied, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter ¼ stick, salted
- 10 ounces cream of chicken soup 1 can, condensed
- 1½ cups chicken broth low-sodium
- ¼ teaspoon paprika ground
- ¼ teaspoon black pepper ground
- 1¾ cups white rice be sure to use instant rice, not dry rice, instant, uncooked
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 4 ounces Velveeta cheese
Instructions
- Season the chicken liberally on both sides with salt and pepper.
- Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through.
- Remove the chicken and place on a foil tented plate to keep warm.
- Add the soup, chicken broth, paprika, and pepper to the skillet. Stir to combine.
- Stir in the rice, broccoli, and cauliflower. Add the velveeta cheese, stirring to melt.
- Once Velveeta is melted, return the chicken to the skillet and nestle in the rice. Cover and cook for 5 minutes or until internal temp on the chicken reaches 165°F.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Use a skillet of at least 12 inches diameter to accommodate all ingredients without overflow.
- Prep all ingredients before cooking to keep the process efficient, as the dish cooks quickly.
- If your skillet is smaller, consider cooking in batches or using a larger pot or Dutch oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 42g | 14% |
| Protein | 35g | 70% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 104mg | 35% |
| Sodium | 1469mg | 61% |
| Potassium | 777mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 39.8mg | 44% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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