Cheesy Chicken Skillet dinner

Teresa Horn


This is a simple and easy dinner to make your family. I love to experiment with tastes and this one we loved. So it will added to our to remake recipes. ;)

☆☆☆☆☆ 0 votes
35 Min
15 Min
Stove Top


3 large
chicken breasts, boneless and skinless
1 lb
broccoli florets
1 can(s)
campbell's nacho or cheddar cheese soup
2 Tbsp
olive oil
1/2 tsp
dried oregano
1/2 tsp
black pepper, fresh ground
1 tsp
parsley flakes
1/2 tsp
sea salt
1/2 tsp
dried basil
1 tsp
dried rosemary
1 tsp
garlic minced
4 c
steamed jasmine rice


1Take the chicken breasts and cut them into bite sized pieces and place in to a bowl. Mix in all the seasonings and stir very well and let marinate till the broccoli is done steaming.
2Steam your broccoli till almost done but not mushy. You want them to have life still left in them. Reserve some of the juice leftover from steaming.
3In a bowl add the cheese sauce of your choice. In the can mix halfway full of the reserved broccoli juice and the rest milk. Stirring to make sure you get the remaining cheese out. Add to the cheese and whisk well to make sure it is blended. Set aside.
4In a skillet on medium high heat add the olive oil and then the chicken. Stirring well. Cook till it is done and then add the cheese sauce heating till it is again hot and bubbling lightly. Add the broccoli stirring lightly so you do not break it up. Turn off the heat.
5On your serving plate place a cup of the steamed rice and spread it out just a little bit. Spoon the chicken mixture over the rice and enjoy.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy