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Home
Cheesy Chicken and Asparagus Rice Dinner
Makes
4
Servings
LOADING
Ingredients
1
Tbsp
vegetable oil
4
boneless skinless chicken breasts
1/8
tsp
ground black pepper
1 1/2
cups
water or milk
1
can
(10 3/4 oz.) condensed cream of chicken soup
2
cups
Minute
®
White Rice
, uncooked
2
cups
asparagus, trimmed
1
cup
shredded Cheddar cheese
1/4
cup
sliced almonds
Directions
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 minutes on each side or until chicken is cooked through (170°F). Remove chicken from skillet; cover to keep warm.
ADD water and soup to skillet; stir until well blended. Bring to a boil.
STIR in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 minutes.
*Or, substitute 1 package (10 ounces) thawed frozen asparagus cuts.
For extra flavor, toast the almonds. Preheat oven to 350°F. Spread almonds evenly in a shallow baking pan. Bake 5 minutes or until lightly browned. Stir once during baking.
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