Mozzerella Chicken Skillet

Since I quit eating boxed and processed foods, this recipe has become my replacement for those deliciously handy but oh so bad for you Hamburger Helper meals. One pan, One pound goodness on a tired night? yea, I dug it. Now I have this recipe though and as many times as I've made it, I've never blogged about it. Which is unbelievable as I blog about everything!

Definately a go to meal to add to your weekday repertoire.



Mozzarella Chicken and Rice Skillet
slightly adapted from Kraftfoods.com

Ingredients:
1 tbs olive oil
3-4 boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 soup can of milk
2 1/2 cups frozen broccoli florets
1 1/2 cups Minute Rice uncooked
1 cup shredded Mozzerella
Salt and pepper to taste

Directions:Heat oil in skillet over medium heat. Place chicken breasts in pan, cover and cook about 8 minutes per side. Remove lid and cook an additional 1-2 minutes per side to get a nice crisp brown outside. (check to make sure chicken is cooked through especially if using large breasts).

Remove from skillet. Add soup to skillet and then fill the soup can with milk and add that to skillet. Whisk until blended. Stir in Rice and broccoli and add chicken back on top. Cover and reduce heat to low. Cook for 5-7 minutes until rice is tender. Season with Salt and Pepper. Add mozzerella and cover. Turn heat off and let set for 5 minutes until cheese is melted.

Serve hot