Southern Chicken & Rice Skillet
Rotisserie chicken, rice, and creamy broth come together in one skillet—no casserole dish needed. A quick, cozy Southern dinner that tastes like it simmered all day.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) cream of mushroom soup (condensed)
- 1 cup cheddar cheese, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 2 tbsp butter
Instructions
- 1
Melt butter in a large skillet over medium-high heat, ~60 seconds.
- 2
Add uncooked rice and stir for 2 minutes until it turns golden and fragrant.
- 3
Pour in broth and cream of mushroom soup, stirring to combine. Bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 12 minutes until rice is tender and liquid is mostly absorbed.
- 5
Stir in shredded chicken, frozen vegetables, and cheddar cheese. Cook uncovered 2 minutes until cheese melts.
- 6
Taste and season with salt and pepper. Serve warm.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
