Mozzarella Chicken & Rice Skillet

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 can (10-3/4 oz.) 98%-fat-free reduced-sodium condensed cream of chicken soup
• 1 soup can milk
• 2 cups fresh or thawed frozen broccoli florets
• 1-1/2 cups instant white rice, uncooked
• 3/4 cup KRAFT Shredded Mozzarella Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cook 5 min.
3. on each side or until cooked through (165 degrees F).
4. Remove chicken from skillet; cover to keep warm.
5. Add soup and milk to skillet; mix well.
6. Bring to boil.
7. Stir in broccoli and rice; top with chicken.
8. Cover.
9. Cook on low heat 5 min.
10. ; sprinkle with cheese.
11. Remove from heat.
12. Let stand, covered, 5 min.
13. or until cheese is melted.

oil, chicken breasts, condensed cream, milk, broccoli florets, instant white rice, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/mozzarella-chicken-rice-skillet-111158.aspx (may not work)