Cheesy Chicken, Broccoli, and Rice Skillet
Wine Recommendation
Sutter Home Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 (10.5-oz) can cream of chicken soup
- 1 head broccoli, cut into small florets
- 1 cup shredded Cheddar cheese
Instructions
- Cut chicken into ½-inch pieces. Cook chicken, onion, and garlic in hot oil in a large skillet over medium heat, stirring occasionally, until chicken is done and onion is tender. Cool completely, and place in a large zip-top plastic bag. Refrigerate up to 3 days.
- Combine rice, broth, and soup in a large skillet; bring to a boil, cover, reduce heat, and simmer 10 minutes.
- Stir in broccoli and cooked chicken mixture; cover, and cook 10 minutes or until rice and broccoli are tender. Sprinkle with cheese; let stand until melted.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
376
|
376
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 34 | 34 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 401 | 401 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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