Cheesy Chicken and Rice
One Pot Cheesy Chicken contains family favorite flavors and ingredients you have in stock. Tender chicken in a creamy, cheesy sauce in this easy and delicious meal.
Servings 6 servings
Calories 469kcal
Ingredients
- 4 large chicken breasts boneless, skinless
- 1 and 1/2 cup whole milk I used 2%
- 10.5 ounce can cream of mushroom soup*
- 1 and 1/2 cup Velveeta cheese grated (it grates easier when really cold)
- 3 tablespoons vegetable oil*
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 to 3/4 cup all-purpose flour
Instructions
- Preheat oven to 325 degrees fahrenheit.
- Spray a 9x13 inch baking dish with non-stick spray.
- Butterfly and flatten 4 chicken breasts to a uniform thickness.
- Drizzle vegetable oil over both sides of chicken.
- Sprinkle salt and pepper on both sides of chicken.
- Dredge chicken in flour and coat both sides then add chicken to casserole dish.
- Bake at 325 degrees fahrenheit for 30 minutes.
- Meanwhile, in a large bowl, whisk milk and cream of mushroom soup. Add cheese and whisk to combine all.
- Turn chicken and pour cheese mixture over chicken. Return to oven and bake another 15 to 20 minutes.
- Remove from oven and allow to cool 5 to 10 minutes before serving.
Notes
- You can substitute evaporated milk, whole, skim, 1% or 2% milk.
- I used fat free cream of mushroom soup and couldn't tell a difference compared to when I used regular cream of mushroom soup.
- *Melted butter can be substituted for vegetable oil.
- I don't recommend olive oil.
Nutrition
Calories: 469kcal | Carbohydrates: 21g | Protein: 49g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 130mg | Sodium: 1588mg | Potassium: 916mg | Fiber: 1g | Sugar: 8g | Vitamin A: 725IU | Vitamin C: 2mg | Calcium: 418mg | Iron: 1mg
