Cheesy Chicken Skillet
This full recipe cooks in a skillet on the stovetop in just a half hour, so you don’t need to worry about preheating a thing, but it’s still as cheesy, bubbly, and tasty as any oven-baked chicken casserole. Garlic and mushrooms are sauteed in the same pan the chicken is browned in, then mixed into a creamy sauce with rice, peas, and cheddar cheese for a satisfying one-pan meal.
Ingredient
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 1/2 cups sliced mushrooms (about 4 ounces)
- 2 cloves garlic, minced
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 2 cups frozen peas (about 10 ounces)
- 1 package (8.8 ounces) ready-to-heat microwavable white rice
- 1 cup shredded Cheddar cheese (about 4 ounces)
Direction
- Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned and done, stirring often. Remove the chicken from the skillet, cover and keep warm.
- Add the mushrooms to the skillet and cook for 2 minutes or until lightly browned. Add the garlic and cook and stir for 1 minute.
- Stir in the soup, milk, frozen peas and rice and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Return the chicken to the skillet (if the chicken released any juices, add that, too).
- Add half the cheese and stir until melted. Season to taste. Sprinkle with the remaining cheese (the heat from the chicken mixture will melt it). Serve hot.
