Cheesy Chicken Skillet
This full recipe cooks in a skillet on the stovetop in just a half hour, so you don’t need to worry about preheating a thing, but it’s still as cheesy, bubbly, and tasty as any oven-baked chicken casserole. Garlic and mushrooms are sauteed in the same pan the chicken is browned in, then mixed into a creamy sauce with rice, peas, and cheddar cheese for a satisfying one-pan meal.
Directions
Recipe Ingredients
- 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 1/2 cups sliced mushrooms (about 4 ounces)
- 2 cloves garlic, minced
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 3/4 cup milk
- 2 cups frozen peas (about 10 ounces)
- 1 package (8.8 ounces) ready-to-heat microwavable white rice
- 1 cup shredded Cheddar cheese (about 4 ounces)
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