Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long grain rice
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cream of mushroom soup
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant. Add cream of mushroom soup and stir well.
- Pour in chicken broth, bring to a simmer, and add rice. Cover and cook until rice is tender, about 15 minutes.
- Return chicken to the skillet, spoon gravy over, sprinkle with cheese, and cook until cheese melts.
- Garnish with fresh parsley and serve hot.
Notes
- You can add vegetables like peas or bell peppers for extra flavor and nutrition.
- Use leftover cooked rice for quicker preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 125 mg