Monday, December 5, 2011

Parmesan Chicken and Rice

This is another fast and simple meal I can throw together with ingredients I have in the house.  I also always have extra for lunch the next day.
  • 1 cup rice
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 can chicken broth
  • thin sliced chicken breasts
  • 1 can mushrooms or 1 package fresh mushrooms
  • parmesan cheese
  • 8 oz frozen mixed vegetables
  • 2 tablespoons olive oil
  • 1 tablespoon pepper
Directions:  Cook one cup of rice with 1 can chicken broth in rice maker.  In medium bowl add soup, sour cream, milk, pepper, and mixed vegetables.  In large skillet heat olive oil and cook chicken breasts.  Take chicken off skillet and set aside.  Add mixture to skillet and heat until veggies are thawed and warm.  Add cooked rice to skillet and mix together.  Then place chicken breasts on top of rice mixtures and sprinkle each breast with parmesan cheese.  Cover and heat until cheese is melted.
Cookers Note:  I prefer this recipe with fresh sauteed mushrooms however I usually only have canned on hand.

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