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Cheesy Chicken and Rice

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Ingredients

Units Scale
  • 1 lb. Chicken Strips (cut into bite size pieces)
  • 2 Tbsp. Butter
  • 2 Tbsp. Olive Oil
  • 1 Tsp. Minced Garlic
  • 1 cup Diced Yellow Onion
  • 2 1/4 cups Chicken Broth
  • 1 Can Condensed Cream of Mushroom Soup
  • 1 Bag Frozen Mixed Vegetables (thawed)
  • 2 cups Shredded Sharp Cheddar Cheese (divided)
  • 1 cup Uncooked Rice
  • 1 Tsp. Salt
  • 1 Tsp. Pepper
  • 2 Tbsp. Parsley (Fresh or dried)

Instructions

  1. In a skillet on medium heat, add olive oil and butter.  Once the butter has melted, add the diced onion and sauté until tender.
  2. Add the chicken and season with salt and pepper.  Partially cook the chicken for about 3 to 4 minutes, then add the garlic and cook for another minute.
  3. Move the chicken mixture to one side of the pan and add one cup of uncooked rice to the other side.  Toast the rice until it turns golden brown.
  4. Then turn the heat down to medium-low and stir in the chicken broth.  Cover and let simmer for 18 to 20 minutes.
  5. Once the rice is cooked, stir in the cream of mushroom soup, mixed vegetables, and 1 cup of the shredded sharp cheddar cheese.  Reduce heat to low, cover, and cook for about 5 more minutes.
  6. Turn the heat off and top with the remaining shredded sharp cheddar cheese and parsley.  Cover for about 2 minutes, or until the cheese has melted and serve.

Find it online: https://www.shotgunred.com/cheesy-chicken-and-rice/