Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 35 minutes
I love finding innovative ways to use canned soups in dinner recipes. They’re so inexpensive at the grocery store that I make a habit of stocking up on a whole bunch to keep in my pantry for a rainy day.
INGREDIENTS
1 tablespoon vegetable oil
4 boneless, skinless chicken breasts
1 (10.5-ounce) can cream of chicken soup
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
1 cup long-grain white rice
2 cups frozen mixed vegetables
½ cup shredded cheddar cheese
Fresh parsley, for garnish
DIRECTIONS
1. In a medium skillet, heat the vegetable oil over medium-high heat. Add the chicken and cook for 10 minutes, flipping the chicken halfway through, or until well browned on both sides. Remove the chicken from the skillet.
2. In the same skillet, stir together the cream of chicken soup, 1½ cups of water, onion powder, pepper, and white rice and bring to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
3. Stir in the frozen mixed vegetables. Return the chicken to the skillet and sprinkle with the cheese. Cover and cook for 5 minutes, or until the chicken is cooked through and the rice is tender. Garnish with parsley and serve.