Quick To The Table Chicken & Rice
Recipe: #18283
March 29, 2015
Categories: Casseroles, Chicken, One-Pot Meal, Gluten-Free, No Eggs, Boneless Pieces, Chicken Dinner, more
"This is perfect for a busy weekday dinner, it ready in under 30 minutes. If gluten intolerant make sure you are using gluten free soup and broth."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (428.1 g)
- Calories 647.9
- Total Fat - 25 g
- Saturated Fat - 8.2 g
- Cholesterol - 337.4 mg
- Sodium - 619.2 mg
- Total Carbohydrate - 76.3 g
- Dietary Fiber - 3.4 g
- Sugars - 24.1 g
- Protein - 29.2 g
- Calcium - 70.6 mg
- Iron - 6.6 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Season the tenders with salt and pepper.
Step 2
In a large skillet, heat the oil to medium-high heat and brown the tenders. Remove them and set them aside.
Step 3
Add the water, soup, and ground chipotle pepper to the skillet, and bring to a boil.
Step 4
Stir in rice, vegetables, and chicken tenders, and reduce heat to medium-low.
Step 5
Cover and cook for 5 to 7 minutes or until the chicken is cooked and the rice is tender.
Step 6
Enjoy!
Tips
No special items needed.
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