Bethany’s Skillet Chicken and Rice Casserole July 20, 2015 by Dinner Tonight Bethany's Skillet Chicken and Rice Casserole Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish Servings 5 Servings 5 Bethany's Skillet Chicken and Rice Casserole Votes: 1 Rating: 4 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List CourseMain Dish Servings 5 Servings 5 Ingredients 1 cup cooked instant brown rice 1 (14 ounce) can chicken broth low sodium, reduced fat 1 lb boneless, skinless chicken breast 1/8 tsp salt 1/4 tsp ground black pepper Non stick cooking spray 3 ounces shredded swiss cheese reduced fat 1/2 cup light mayonnaise 1/4 cup skim milk 1 (12 ounce) bag frozen broccoli florets 1/3 cup diced roasted red pepper Servings: Units:MetricUS Imperial Instructions Cut chicken into bite size pieces and season with salt and pepper. Heat large nonstick skillet, coated with cooking spray, to medium-high heat. Add chicken, stirring occasionally, until browned and cooked through and through. While the chicken is cooking, prepare rice according to package directions, omitting salt and fat and substituting broth for water. Next, steam broccoli according to directions on bag. After chicken is done, reduce heat to low and mix in the hot, cooked rice Swiss cheese, mayonnaise, and milk Fold in broccoli and roasted red pepper. Enjoy!. Recipe Notes Related Posts One Skillet Chicken Couscous Asian Chicken and Brown Rice SaladAsian Chicken and Brown Rice Salad is the perfect twist on a chicken salad! This… Skillet Chops and RiceEat heart-healthy with our certified Heart-Check recipes!