1 can (10-3/4 oz each) condensed broccoli cheese soup
2 cups instant white rice, uncooked
1/4 cup shredded Cheddar cheese
Instructions
Bake chicken nuggets according to package directions. Spray large skillet with cooking spray; heat over medium-high heat until hot.
Add broccoli, milk, water and condensed soup to skillet; stir to combine. Bring mixture to a boil; add rice and stir. Cover, reduce heat to medium-low and simmer 5 minutes or until water is absorbed.
Top rice mixture with hot nuggets and sprinkle with cheese. Place skillet in oven 1 to 2 minutes or until cheese melts.
Originally Submitted
9/24/2011
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