By Real Sisters’ Stuff
Easy Cheesy Chicken and Rice
8 steps
Prep:5minCook:30min
This is my absolute favorite quick weeknight meal. You can easily use up leftover chicken, boil frozen chicken breasts, pick apart a rotisserie chicken, or even pop open some canned chicken for convienience. You need only a few other items to make this stovetop meal and the leftovers reheat beautifully. It’s also perfect for making ahead of time; mix the sauce and rice together in a large container and store in the refrigerator. If you want to make this meal healthier, broccoli pairs nicely and the kids hardly notice a veggie has been snuck in.
Updated at: Thu, 17 Aug 2023 09:04:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
5
Low
Nutrition per serving
Calories280.1 kcal (14%)
Total Fat18.9 g (27%)
Carbs12.1 g (5%)
Sugars3.7 g (4%)
Protein14.1 g (28%)
Sodium1085.7 mg (54%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
8 ouncesVelveeta
cubed
1 cupsour cream
2 canscondensed cream of chicken soup
1 poundchicken
shredded, or around 2-3 cooked chicken breasts
salt
to taste
pepper
to taste
rice
overtop, cooked, I usually make 2 cups of uncooked rice, which translates into roughly 6 cups once cooked, Since I like a saucier bowl, I usually have excess rice leftover
2 cupsbroccoli
steamed
Instructions
Step 1
Start cooking 2 cups rice in a medium pot. (I bring 4 cups water to a boil, then add the rice and cook covered for roughly 15 minutes.)
Step 2
Cube Velveeta.
Step 3
Add Velveeta, sour cream, and condensed soup in a large saucepan.
Step 4
Combine on medium heat until sauce is uniform.
Step 5
Add chicken, and season mixture with salt and pepper to taste.
Step 6
Scoop cooked rice into bowls, and spoon your desired amount of chicken/cheese sauce overtop.
Step 7
Plop in a few florets of broccoli if desired.
Step 8
Eat up!
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