Mozzarella Chicken and Rice Skillet

• 1 tablespoon oil
• 4 small boneless skinless chicken breasts (1lb)
• 1 (10 ounce) can condensed cream of chicken soup
• 1 soup can milk (10 oz) or 1 water
• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 12 cups instant rice, uncooked
• 34 cup kraft mozzarella cheese, shredded

1. Hea oil in a large nonstick skillet on medium-high heat.
2. Add chicken; cook 5 minutes on each side or until cooked through (170F).
3. Remove chicken from skillet; cover to keep warm.
4. Add soup and milk to skillet; mix well.
5. bring to boil.
6. Stir in broccoli and rice; top with chicken.
7. Cover.
8. Reduce heat to low.
9. Cook for 5 minutes; sprinkle with cheese.
10. Remove from heat.
11. Let stand, covered , 5 minutes or until cheese is melted.
12. SUBSTITUTE: Use whatever vegetables and shredded cheese you have on hand, such as peas, and Kraft Double Cheddar Shredded Cheese.

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

Taken from www.food.com/recipe/mozzarella-chicken-and-rice-skillet-412717 (may not work)