Chicken and Mushroom Rice
Serving Size / Yield
- 2 cups of instant rice
- 1/2 cup mushrooms
- 1/2 cup green beans, frozen
- 1/2 cup zucchini, chopped
- 3 chicken breasts, chopped
- 1 can cream of mushroom
- 1/4 onions
- 2 tbs oil
Cook rice according to package directions.
Season chicken breasts with salt and pepper.
In a large skillet with high sides, pour in 2 tbs of oil and add in chicken.
Cook until chicken is no longer pink and juices run clear on medium heat for 5-10 minutes.
Remove chicken from the skillet.
Add a little more oil into the skillet and add in vegetables and saute.
Season with salt and pepper as needed.
Cook vegetables on low heat until onion is translucent and green beans are thawed.
Add in cream of mushroom soup and 1 can of water.
Continue cooking and mixing everything together.
Once the soup has blended well with the water and starts to boil add in chicken and rice.
Continue mixing and cooking for a few minutes.