Cheddary Chicken and Rice
1 Tbsp. oil4 boneless skinless chicken breast halves (1-1/4 lb.)1 can (10-3/4 oz.) condensed cream of chicken soup1-1/3 cups (1 soup can) water1/4 tsp. paprika1/4 tsp. pepper2 cups MINUTE White Rice, uncooked2 cups broccoli florets1 cup KRAFT Shredded Cheddar Cheese
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 minutes on each side or until lightly browned. Remove chicken from skillet; cover to keep warm.ADD soup, water and seasonings to skillet; stir. Bring to boil.STIR in rice and broccoli. Top with chicken and cheese; cover. Reduce heat to low; cook 5 minutes or until chicken is cooked through and rice is tender.
Cheesy Broccoli Rice & Turkey
1 small onion, chopped1 can (14-1/2 oz.) chicken broth2 cups chopped cooked turkey or chicken1/4 cup water2 cups MINUTE Premium White Rice, uncooked2 cups frozen broccoli florets, thawed1 cup KRAFT Shredded Cheddar Cheese
COOK and stir onion in large skillet sprayed with cooking spray on medium heat 5 minutes or until onion is tender.ADD broth, turkey and water. Bring to boil. Reduce heat to medium-low.STIR in rice and broccoli; cover. Simmer 5 minutes until broccoli is crisp-tender; top with cheese. Remove from heat. Let stand, covered, 5 minutes or until rice is tender and cheese is melted.