Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion finely chopped
- 2 boneless skinless chicken breasts cubed
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked long-grain white rice
- 1 can cream of mushroom soup 10.5 ounces
- 2 1/3 cups low-sodium chicken broth
- 2 cups fresh broccoli florets
- 1 1/4 cups shredded cheddar cheese
- Freshly chopped parsley for garnish
Instructions
- Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and cubed chicken.
- Cook until chicken is no longer pink and onions are translucent, about 5-7 minutes. Season with Italian seasoning, garlic powder, salt, and pepper.
- Stir in the uncooked rice and pour in the soup and chicken broth. Bring to a boil, then reduce heat to a simmer. Cover, and let cook until rice is tender, about 15 minutes. If the mixture becomes dry, add a small amount of broth to moisten it.
- Add the broccoli florets to the skillet, cover, and let cook for an additional 5 minutes. Adjust seasonings as needed.
- Sprinkle shredded cheddar cheese over the top and cover until cheese is melted, about 3-5 minutes. Optionally, transfer the skillet to the oven and broil it to brown the cheese.
- Sprinkle with freshly chopped parsley when serving.
