Bethany’s Skillet Chicken and Rice Casserole
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Bethany’s Skillet Chicken and Rice Casserole
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| Servings |
| 5 |
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Ingredients
- 1cup instant brown ricedry
- 1cup water
- 1 1/4pound boneless, skinless chicken breast
- 1/8teaspoon salt
- 1/4teaspoon ground black pepper
- Non stick cooking spray
- 1/3cup shredded reduced fat swiss cheese
- 1/2cup reduced fat mayonnaise with olive oil
- 1/4cup skim milk
- 1 (12 ounce)bag frozen broccoli florets
- 1/3cup diced roasted red pepper
Instructions
- Cut chicken into bite size pieces and season with salt and pepper.
- Heat large nonstick skillet with a lid, coated with cooking spray, to medium-high heat.
- Add chicken, stirring occasionally, until cooked through. Remove chicken pieces from the pan and set aside to rest.
- In the skillet prepare rice according to package directions omitting any added salt and fat.
- While the rice is cooking, steam broccoli according to directions on bag.
- Once the rice is cooked, stir in the swiss cheese, mayonnaise, and milk.
- Fold in broccoli, roasted red pepper, and chicken and bring to 165 Degrees F. Enjoy!
Recipe Notes
