Cheddar Chicken and Rice Skillet

• 14 cup zesty Italian dressing (Calorie- Wise)
• 4 boneless skinless chicken breasts, cut into strips
• 1 12 cups instant rice, uncooked
• 1 14 cups chicken broth (25% less sodium)
• 2 cups broccoli florets (small)
• 1 12 cups tomatoes, chopped
• 1 cup double cheddar cheese, shredded (Light, made with 2% milk)
• 12 cup sliced green onion

1. Heat dressing in large nonstick skillet on medium-high heat.
2. Add chicken; cook and stir 2 minutes.
3. Stir in rice, broth and broccoli.
4. Bring to a boil; cover.
5. Reduce to low; simmer 5 minutes or until chicken is cooked through and rice is tender.
6. let stand covered 5 minutes, or until liquid is absorbed.
7. Add tomatoes, cheese and onions; stir until blended.

italian dressing, chicken breasts, instant rice, chicken broth, broccoli florets, tomatoes, cheddar cheese, green onion

Taken from www.food.com/recipe/cheddar-chicken-and-rice-skillet-413317 (may not work)