Chicken Vegetable Rice Recipe

Name: Chicken Vegetable Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 1 lb. skinless, boneless chicken breasts, cut into thin strips; 2 c. frozen broccoli; 3/4 c. thin sliced carrots; 1 large onion, cut into thin strips; 1 small green pepper, cut into thin strips; 1 can cream of celery soup; 1 c. milk; 1 1/2 c. quick cooking rice (uncooked); salt and pepper to taste

Servings: persons

2 Tbsp. margarine
1 lb. skinless, boneless chicken breasts, cut into thin strips
2 c. frozen broccoli
3/4 c. thin sliced carrots
1 large onion, cut into thin strips
1 small green pepper, cut into thin strips
1 can cream of celery soup
1 c. milk
1 1/2 c. quick cooking rice (uncooked)
salt and pepper to taste

1
Heat margarine in a large deep skillet.
2
Cook chicken until browned.
3
Add broccoli and carrots.
4
Cook until tender-crisp.
5
Add onion and pepper.
6
Stir in soup, milk, salt and pepper.
7
Heat to a boil.
8
Reduce heat to low.
9
Cover.
10
Simmer 10 minutes.
11
Stir in rice.
12
Cover; remove from heat.
13
Let stand 5 minutes.
14
Fluff with fork.
15
Serve.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. margarine, 1 lb. skinless, boneless chicken breasts, cut into thin strips, 2 c. frozen broccoli, 3/4 c. thin sliced carrots, and more.

Yes, Chicken Vegetable Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Rice

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