Mozzarella Chicken & Rice Skillet

30 4
Recipe By
(38) 34 Reviews
Prep Time
Total Time


This quick chicken skillet is deliciously easy - even on the busiest weeknight!

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What You Need

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Make It

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  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. on each side or until cooked through (170ºF). Remove chicken from skillet; cover to keep warm.
  • Add soup and milk to skillet; mix well. Bring to boil. Stir in broccoli and rice; top with chicken. Cover. Reduce heat to low.
  • Cook 5 min.; sprinkle with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.


Use whatever frozen vegetables and shredded cheese you have on hand, such as peas and Kraft Double Cheddar Shredded Cheese.


  • 4

Nutritional Information

Serving Size 4
Calories 470
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 95mg
Sodium 800mg
Carbohydrate 37g
Dietary fibre 1g
Sugars 6g
Protein 39g
Vitamin A 25 %DV
Vitamin C 35 %DV
Calcium 25 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • brenda_j_watson |

    absolutely loved it...

  • diadots |

    This is one of my back pocket recipes for a quick and easy dinner. I sub in whatever frozen veggie I have in the freezer and instead of Cream of Chicken soup I use reduced fat Cream of Mushroom. I'll also add a dash of poultry seasoning while cooking the chicken.

  • schooffca |

    This was great i add carrot papers and celery.