Name: Skillet Cheesy Chicken & Rice
Ingredients: 1 tbsp vegetable oil; 1 ¼ lbs skinless, boneless chicken breast; 1 can (10 1/2 oz.) condensed cream of chicken soup; 1 ½ cups water; ½ tsp onion powder; ¼ tsp ground black pepper; 1 cup uncooked long grain white rice; 2 cups frozen mixed vegetables (carrots, green beans, corn, peas); ½ cup shredded Cheddar cheese

1 tbsp vegetable oil

1 ¼ lbs skinless, boneless chicken breast

1 can (10 1/2 oz.) condensed cream of chicken soup

1 ½ cups water

½ tsp onion powder

¼ tsp ground black pepper

1 cup uncooked long grain white rice

2 cups frozen mixed vegetables (carrots, green beans, corn, peas)

½ cup shredded Cheddar cheese

In a 12-inch skillet, heat oil over med-high heat. Add chicken and cook each side for 5-6 minutes or both sides browned. Remove chicken and tent to keep warm.

In the same skillet, add soup, water, onion powder, black pepper and rice. Heat to a boil. Reduce heat to low, cover and cook for 15 minutes stirring halfway through.

Add in vegetables and chicken. Sprinkle with cheese. Cover and cook 5 minutes or until chicken cooked through and rice is tender.

Ingredients