Cheddar Chicken Vegetable Skillet Recipes

CHEDDAR CHICKEN & VEGETABLE SKILLET

Steps:

• Spray large frying pan with cooking spray.
• Add chicken; cover.
• Cook on medium-high heat 2 to 3 minutes on each side or until browned.
• Remove from pan.
• Add vegetables and water.
• Bring to boil.
• Stir in stuffing mix just until moistened.
• Top with chicken and cheese; cover.
• Cook on low heat for 5 minutes or until cheese melts.
• Variation For a flavour twist, try this recipe with different frozen vegetable blends: Itlaian Style, Stir-Fry, California or Mexican.

ONE PAN CHEESY CHICKEN AND VEGETABLES

Steps:

• Heat oil over medium-high heat in a non-stick skillet. Add chicken; cook and stir until cooked through (no longer pink in the center). Transfer chicken to a bowl.
• Stir diced onion, carrot, and celery into the pan; cook, stirring occasionally until vegetables start to soften, about 5 minutes. Season with salt and pepper. Stir in water and Knorr® Rice Sides™ - Chicken flavor. Bring to a simmer over high heat; reduce to medium-low; cover and simmer 7 minutes.
• Stir in cooked chicken, basil, and shredded Cheddar cheese.

CHEESY CHICKEN AND VEGETABLES

Steps:

• In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 4 to 5 minutes, turning occasionally, until brown.
• Stir in frozen vegetables with sauce chips. Reduce heat to medium-low. Cook 10 minutes, stirring frequently, until chicken is no longer pink in center, sauce chips have melted and vegetables are tender.
• Stir in basil and Parmesan cheese. Cook 2 to 3 minutes longer, stirring occasionally, until thoroughly heated.