Ingredients
Scale
- 1 1/2 cups long grain white rice
- 1 1/2 pounds boneless skinless chicken breast (about 3 cups)
- 3 1/2 cups chicken broth (about 28 fluid ounces)
- 1 can cream of chicken soup,14.5 oz.
- 3/4 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Rinse the chicken and dice into smaller pieces -bite size is ideal.
- Rinse the rice under running water until the starchy liquid runs clear. This will keep the rice from becoming gummy as it cooks.
- In a large soup pot over medium-high heat, bring the chicken broth to a boil. Add rice and chicken.
- Reduce heat to low, add a lid, and simmer for 10 minutes. Stir occasionally.
- After 10 minutes, or halfway through the cooking time, add the frozen peas and carrots, stir. Continue to cook with the lid on until rice is tender, about 18-20 minutes total.
- Remove from heat. Add undiluted cream of chicken soup, cheese, and salt and pepper to taste. Stir until the cheese melts and everything is well-combined. Serve warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stove top
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 414
- Sugar: 1.3 g
- Sodium: 889.6 mg
- Fat: 10.1 g
- Carbohydrates: 43.2 g
- Fiber: 0.9 g
- Protein: 35.5 g
- Cholesterol: 104.5 mg