Skillet Chicken and Rice Recipe

by , Updated April 1, 2017
print If you don't like instant rice, use about 2 cups of cooked rice and cut the milk to about 1/2 cup, just make sure the chicken is cooked through when you add the rice.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes



  1. Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer.
  2. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides.
  3. Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low.
  4. Cover and cook until rice is done, stirring occasionally.
  5. Garnish with additional chopped green onions, if desired.

Serves 4

Calories per serving: 582
Fat per serving: 18.7g

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