Description
Some nights your energy’s on “E” before dinner even starts. That’s when this skillet swoops in — tender rice in creamy cheddar sauce, juicy chicken, and bright broccoli, all cooked in one pan. No fancy steps, no obscure ingredients, just a fast, comforting dinner that tastes like Sunday but cooks like Tuesday.
Ingredients
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2 boxes (6.5 oz each) Rice-A-Roni Cheddar Broccoli (or similar cheesy rice mix)
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1–2 cans (12.5 oz each) cooked chicken, drained (or ~2 cups shredded rotisserie)
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1–2 cups shredded sharp cheddar cheese (more cheese = creamier)
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Butter & water (per rice box directions; swap half water for chicken broth for richer flavor)
Instructions
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Toast the rice
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Add rice mix + pasta bits to skillet with butter.
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Stir over medium heat 2–3 minutes until golden and nutty.
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Simmer
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Add water/broth + seasoning packets.
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Bring to boil, cover, reduce to low.
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Cook per package (15–18 min) without lifting lid.
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Add chicken
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Remove from heat, let rest 2 min.
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Fluff rice, stir in chicken, warm 1 min over low.
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Melt cheese
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Sprinkle cheddar over top, cover 1–2 min until melted.
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Gently fold to create cheesy swirls, not a single blob.
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Notes
Don’t skip the extra cheese — it’s the difference between “pretty good” and “lick the skillet” territory.
- Prep Time: 5 min
- Cook Time: 20 min