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Recipe: Skillet Chicken and Rice

Main Dishes - Chicken, Poultry
SKILLET CHICKEN AND RICE

1 lb. boneless chicken breasts, cut into cubes
1 (14 oz.) can Swanson Chicken Broth (1 3/4 cups)
1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
3/4 cup uncooked regular long-grain white rice
1 (16 oz.) pkg. frozen vegetable combination (broccoli, cauliflower, carrots)

Cook chicken in nonstick skillet until browned, stirring often. Remove chicken.

Add broth, basil and garlic. Heat to a boil. Stir in rice. Cover and cook over low heat 5 minutes.

Stir in vegetables. Return chicken to skillet. Cover and cook over low heat 15 minutes or until rice is done.

Servings: 4
Source: Campbell's Kitchen
MsgID: 3144982
Shared by: Betsy at Recipelink.com
In reply to: Recipe: College Cooking Recipes
Board: Daily Recipe Swap at Recipelink.com
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