Quick To The Table Chicken & Rice
Created by QueenBea on March 29, 2015
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #18283
Ingredients
- 1 pound chicken tenders
- 1 can (14 ounce) cream of mushroom soup
- 2 cups vegetables (frozen that have been thawed)
- 1 1/2 cups dry instant rice
- 1 cup chicken broth
- 1 tablespoon oil (vegetable oil)
- 1/4 teaspoon ground chipotle pepper
- Salt to taste
- Pepper to taste
How to Make
-
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!
Nutritional Facts
- 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