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One skillet Wednesday is BACK!!! Hooray! I know all of you were
sitting on the edges of your seats waiting in anticipation. HA! Well if you are
sitting at work trying to figure out what in the world you are going to serve
for supper look no further! This healthy hearty dish is on the table in right
around 30 minutes! What more could you ask for?!?!
I love chicken and rice casserole, just the plain old good
one, you know chicken, minute rice, cream of chicken soup, yum! But occasionally
I want to zest it up a bit and this does just that, plus you have a serving of
veggies built right in, you have to feel good about that! This also is relatively low in fat and calories so very waistline friendly! Give this a try and
let me know what you think! I sure hope one skillet Wednesday is helpful for
your family, because these dishes make life at my home much easier!
Chicken Broccoli and Wild Rice Skillet
2 Boneless Skinless Chicken Breast (roasted and diced)
1 bag Frozen Broccoli Florets
1 box Uncle Bens Wild Rice
1 can reduced Fat Cream of Mushroom Soup
1 cup Cheddar Cheese Shredded
Salt and Pepper to taste
Broth for thinning
Cook chicken breast as desired, roast, sauté, boil…whatever
suits your fancy! Then take those breasts and dice, set chicken aside while you
prepare the remaining ingredients. In a large deep skillet, prepare rice
according to package directions, during the last 10 minutes of cooking add in
the broccoli. When all liquid is absorbed and rice is tender, usually 20
minutes, stir in chicken, mushroom soup, and cheddar cheese. Season to taste. Turn
heat on low and allow mixture to simmer for 10 minutes or so. Thin with broth
if needed. ENJOY!
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