20 Minute Parmesan Chicken and Rice Dinner

Makes 4 Servings

3 Member Ratings


1 Tbsp oil
4 boneless skinless chicken breasts
1 can (10 3/4 oz.) condensed cream of mushroom soup
2 cups water or milk
2 cups Minute® White Rice, uncooked
1 pkg (10 oz.) frozen peas, thawed and drained
1/4 cup grated Parmesan cheese


  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through.
  • Remove chicken from skillet. Add soup and water to skillet; stir. Bring to boil.
  • Add rice, peas and cheese; mix well. Top with chicken; cover. Cook on low heat 5 minutes. Serve sprinkled with cracked black pepper, if desired.
  • Serving Suggestion:  Serve with a crisp, mixed green salad, a whole-wheat roll and fresh fruit for dessert.
  • Jazz It Up:  Prepare as directed, adding 1/2 teaspoon dried oregano leaves, crushed, with soup.  Note: Increase oil to 2 tablespoons if using regular skillet.