Cheesy Chicken and Rice Skillet

Makes 4 Servings


1 Tbsp oil
4 boneless skinless chicken breasts
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/3 cups water (about one soup can)
2 cups Minute® White Rice, uncooked
1 pkg (8 oz.) shredded pasteurized prepared cheese product, divided


  • 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. Bring to boil.
  • Stir in rice and 1 cup of the process cheese food. Top with chicken; sprinkle with remaining process cheese food; cover. Cook on low heat 5 minutes.
  • Increase oil to 2 tablespoons, if using regular skillet.