Cheddar Chicken And Rice Skillet Recipes

SKILLET GARLIC CHICKEN AND RICE CASSEROLE

Steps:

• Heat olive oil in a large skillet (one with a lid) over medium heat. Add onion to the pan and season with 1/2 teaspoon salt. Cook, stirring frequently, about 5-6 minutes or until translucent.
• Add the minced garlic to the pan and cook until fragrant, about 1-2 minutes. Add the rice and saute for 2 minutes, stirring frequently, or until lightly browned and toasted.
• Meanwhile, combine 1 teaspoon garlic powder, 1 teaspoon salt, paprika, onion powder, and pepper. Season chicken on both sides, and set aside.
• Nestle the chicken into the rice and add 3 cups of the chicken broth, careful not to pour over the chicken. Bring to a boil, then reduce heat to medium-low and cover. Cook undisturbed for 20 minutes. Resist the temptation to lift the lid as it will release steam which is necessary for cooking the rice.
• Remove lid and give it a good stir. Pour in the remaining cup of chicken broth, 1/2 teaspoon salt, 1 teaspoon garlic powder and red pepper flakes if using. Cover and cook another 10-15 minutes or until all the liquid is absorbed and rice is tender. If rice is not done, continue to add small amounts of chicken broth until tender.
• Let rest 5 minutes before serving. Garnish with fresh minced parsley if desired.

CHEDDAR CHICKEN AND RICE SKILLET

Steps:

• Heat italian dressing in large skillet over med high heat.
• Add the chicken and sprinkle with salt, pepper and garlic to taste and cook for 2 minutes.
• Stir in the rice, chicken broth and broccoli.
• Bring to a boil, cover, reduce heat to low and simmer 5 minutes.
• Let stand covered for 5 minutes or until liquid is absorbed.
• Add the chopped tomatoes and cheddar cheese and stir until blended.
• Sprinkle with salt, pepper and garlic powder to your liking and ENJOY!

CREAMY CHICKEN AND RICE CASSEROLE SKILLET RECIPE

Steps:

• In the bottom of a large skillet pan, melt the butter over medium heat.
• Add in the onion, thyme, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is soft (about 6 minutes).
• Add in the rice and garlic and cook for 1 minute (stirring occasionally). Add in the broth, milk, and remaining salt. Add pepper to taste.
• Bring to a boil, stirring occasionally to keep the rice from sticking to the pot.
• Add in the cooked chicken, stir to mix it all together, and bring back to a boil.
• Reduce the heat to medium-low, cover skillet with a lid, and simmer until the liquid is absorbed and the rice is tender* (about 15-18 minutes).
• Remove skillet pan from heat. Stir in the frozen mixed vegetables and 1 cup of cheese.
• Season with more salt and pepper if needed.
• Top with the remaining cheese and place the lid on top of the skillet and let the cheese melt and the rice continue to steam (about 5 minutes).
• Serve and enjoy!