20-Min Creamy Chicken & Rice Skillet
Rotisserie chicken and instant rice come together in one hot skillet with cream of chicken soup and sharp cheddar for a Southern-style dinner that tastes like Sunday comfort. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups instant white rice
- 1 can (10.5 oz) cream of chicken soup (condensed)
- ¾ cup sharp cheddar cheese, shredded
- 1.5 cups chicken broth
- 1 cup frozen mixed vegetables (peas, corn, carrots)
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high heat until foaming, about 90 seconds.
- 2
Stir in the rice and toast for 2 minutes, stirring occasionally, until fragrant and lightly golden.
- 3
Pour in broth and cream of chicken soup. Stir to combine, breaking up any clumps in the soup.
- 4
Add shredded chicken and frozen vegetables. Bring to a simmer, then cover and reduce heat to medium-low.
- 5
Cook covered for 8–10 minutes until rice is tender and liquid is mostly absorbed.
- 6
Stir in cheddar cheese until melted. Season with salt and pepper to taste. Serve hot.
Tools you’ll need
- large skillet (12-inch) with a lid
- wooden spoon
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