Chicken breasts and rice come together again—this time in a creamy chicken and rice skillet that's as easy to make as it is sure to please.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb./450 g)
1 cup sliced fresh mushrooms
2 cups water
1 cup frozen peas
1 pkg. (39 g) onion soup mix
2 cups instant white rice, uncooked
1/2 cup sour cream
1/4 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Heat oil in large nonstick skillet on medium heat. Add chicken and mushrooms; cook 12 to 14 min. or until chicken is done (165ºF), turning chicken and stirring mushrooms after 7 min. Remove chicken from skillet; cover to keep warm.
Add water, peas and soup mix to skillet; stir. Bring to boil. Stir in rice; cook on low heat 5 min.
Stir sour cream and Parmesan into rice mixture in skillet; cook and stir 1 to 2 min. or until heated through. Top with chicken.
Kraft Kitchen Tips!
Add 1/2 cup chopped red peppers to hot oil in skillet along with the chicken and mushrooms.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 5 g
Cholesterol 80 mg
Sodium 790 mg
Carbohydrate 50 g
Fibre 3 g
Sugars 3 g
Protein 35 g
4 servings, 1/4 recipe (337 g) each
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.