1. Melt butter over medium heat in a 12” nonstick skillet
2. Add rice and 3-1/3 cup water
3. Soup
4. Chicken
5. 1/4 tsp salt and 1/4 tsp pepper
6. Boil
7. Stir several times
8. Cover
9. Cook over low heat until rice is tender
10. Stir in thawed vegetables
11. Sprinkle mixture with cheese
12. Cover and heat until cheese is melted
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