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Sue Mallick with Food City presents a wonderful recipe for Creamy Chicken and Cheddar Rice at Food City's Cooking School. Sprinkle with garlic powder (if desired). Add soup and milk; Bring to boil.

Alright, don’t linger, let’s approach this creamy chicken and cheddar rice formula with 7 materials which are absolutely easy to receive, and we have to process them at the very least through 3 methods. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements Creamy Chicken and Cheddar Rice:

1. Need 1 lb - boneless skinless chicken breast, cut into strips
2. Take 1 tsp - onion powder
3. Get 10 3/4 oz of condensed cream of mushroom soup
4. Make ready 12 oz - evaporated milk
5. Need 1 1/2 cup of minute white rice, uncooked
6. You need 2 cup chopped broccoli, fresh or frozen
7. Make ready 1 cup - shredded cheddar cheese

Broccoli Cheese Soup with Cheddar Bobbers. Creamy Chicken Noodle Soup with Pesto Drizzle. Creamy chicken and rice is so satisfying and a one-pot meal! This creamy rice casserole also also reheats really well.

Creamy Chicken and Cheddar Rice how to cook:

1. Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 minutes or until cooked through. Sprinkle with onion powder.
2. Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.
3. Stir in 1/2 cup of cheese; sprinkle with remaining cheese.

Remove the chicken and set aside to cool. Remove the pot from the heat and stir in the shredded chicken, peas and carrots, cheddar, and lemon juice. Season with salt and pepper to taste. Everything, even the rice, cooks in a single baking dish so all you have to do is pop it into the oven. In under an hour, you have juicy, white meat chicken covered with melted cheddar cheese over a bed of creamy rice and vegetables.

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