From This Weeks Menu

Quick Chicken and Rice Skillet

Name: Quick Chicken and Rice Skillet
Yield: 4 servings
Ingredients: 2.00 cup cooked shredded chicken; 2.00 cup cooked rice; 1.00 can cream of chicken soup; 0.50 cup milk; 1.00 cup frozen peas and carrots; 1.00 cup shredded cheddar; 0.50 teaspoon black pepper

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Comfort-food chicken and rice using pantry staples, all in one pan.

Ingredients

2 cup cooked shredded chicken
2 cup cooked rice
1 can cream of chicken soup
1/2 cup milk
1 cup frozen peas and carrots
1 cup shredded cheddar
1/2 teaspoon black pepper

Instructions

Perfect for leftover chicken.

In a large skillet over medium heat, stir together soup and milk.
Add chicken, rice, and frozen veggies; cook 6–8 minutes until hot.
Stir in cheddar until melted.
Season with pepper and serve.