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20-Minute Parmesan Chicken & Rice Dinner

  • 4servings
  • 20minutes
  • 490calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. oil

  2. 4 small boneless skinless chicken breasts (about 1 lb.)

  3. 1 can (10-3/4 oz.) condensed cream of mushroom soup

  4. 1-1/2 cups water or milk

  5. 2 cups instant white rice , uncooked

  6. 1 pkg. (10 oz.) frozen peas , thawed

  7. 1/4 cup KRAFT Grated Parmesan Cheese

Instructions Jump to Ingredients ↑

  1. HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until cooked through.

  2. REMOVE chicken from skillet. Add soup and water to skillet; stir. Bring to boil.

  3. ADD rice, peas and cheese; mix well. Top with chicken; cover. Cook on low heat 5 min. Serve sprinkled with cracked black pepper, if desired.

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