"Cooking on a Budget? Try This Delicious One Pan Cheesy CHICKEN AND RICE!"

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while cream of chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories, while processed cheese is often cheaper.

Chop chicken breast strips into small pieces.

Heat a skillet over medium heat.

Add 2 tablespoons of olive oil and 2 tablespoons of butter to the skillet.

Add 1 cup of chopped onion to the skillet and sauté until translucent.

Add the chopped chicken to the skillet and brown it until mostly cooked.

Season the chicken with salt and pepper.

Add 1 teaspoon of minced garlic to the skillet and sauté briefly, being careful not to burn it.

Pour in 2 cups of dry Uncle Ben's original long grain rice and toast it in the skillet for flavor.

Add 2.25 cups of low sodium chicken broth to the skillet and cover it.

Let it simmer on medium-low heat for about 18 to 20 minutes, checking to avoid overcooking the rice.

After 18 minutes, add 1 can of Campbell's condensed cream of mushroom soup to the rice and mix well.

Stir in 1 cup of sharp grated cheddar cheese until melted and combined.

Cover the skillet for about 5 minutes to allow the cheese to melt further.

Sprinkle 1 cup of sharp cheddar cheese on top and add fresh parsley for garnish.

Cover the skillet for 1 minute to let the cheese melt before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens