Prep time: 10 mins | Cook time: 20 mins | Servings: 4–6
Ingredients
- The Protein: 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces.
- The Vegetables: 2–3 cups fresh broccoli florets, chopped.
- The Grain: 3 cups cooked white or brown rice.
- The Creamy Base:
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup.
- 1/2 cup milk or heavy cream.
- 1/2 tsp garlic powder.
- The Cheese: 2 cups shredded sharp cheddar cheese.
- Seasoning: Salt and black pepper to taste.
Instructions
- Sear the Chicken: In a large skillet over medium-high heat, cook the chicken pieces until golden brown and cooked through. Season with salt, pepper, and garlic powder.
- Steam Broccoli: Add the broccoli florets to the skillet with a splash of water. Cover and steam for 3–4 minutes until the broccoli is bright green and tender-crisp.
- Combine: Stir in the cooked rice, cream soup, and milk. Toss everything together until the chicken and broccoli are well-coated in the creamy sauce.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
- Melt: Reduce heat to low and cover the skillet for 2–3 minutes until the cheese is completely melted and bubbling.
- Serve: Serve hot directly from the skillet for a cozy, family-style dinner.