Creamy Skillet Chicken Recipe

This was another family hit... and it was soooooo easy. A one pot meal. Anna ate 2 helpings. Enjoy!!!

Prep: 5 m inutes
Cook: 25 minutes
Yield: 4 servings

1 can of 98% fat free, reduced sodium cream of chicken soup
1 cup of water
3/4 uncooked white rice
2 cups cooked chicken
2 cups frozen mixed medley

Whisk soup and water in a nonstick skillet until combined. Heat until just boiling, about 2 to 3 minutes. Stir in rice, cover, reduce heat to low, and cook for 20 minutes. Add chicken and mixed vegetables, and stir to combine. Cover and cook an additional 3 to 4 minutes, or until heated through.


How kids can help: Measure the chicken and rice; help thaw veggies by running under cold water.
Per Serving (1 1/2 cups): 350 calories, 4 g fat (2 g saturated), 382 mg sodium, 66 mg cholesterol