Skillet Chicken and Rice

3/4 lbs boneless, skinless, chicken breast halves, cut into thin strips
1/2 tsp dried italian seasoning
1 pkg Rice-A-Roni Parmesan chicken
1 cup fresh mushroom slices
1/2 cup chopped red bell peppers
1 cup seasoned croutons, coarsely crumbled

1. Toss chicken with italian seasoning. In large skillet, melt 2 Tbsp butter over
medium high heat. Add chicken; cook ans stir 4-5 minutes or until browned. Stir in
2 cups of water and rice. Bring to a boil.
2. Cover; reduce heat to low. Simmer 10 minutes. Stir in mushrooms and red bell
pepper; return to a simmer. Cover; simmer 8-10 minutes or until rice is tender and
most of liquid is absorbed.
3. Stir in 2/3 cup milk and special seasonings. Increase heat to high. Boil 1-2 minutes
stirring constantly. Sauce will be creamy. Cover; remove from heat. Let stand 3
minutes. Stir and top with croutons before serving.

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