Prep: 15 min
Ready In: 30 min
Serves: 4
3 simple steps
1 COOK 1 lb. chicken cutlets in small amount of oil in large skillet on medium heat for 3 min. per side, or until cooked through. Remove from skillet and set aside.
2 ADD 1 can (10 fl oz/284mL) condensed cream of chicken soup and 1-1/3 cups milk to skillet. Bring to boil
3 STIR in 2 cups Minute Rice and 2 cups thin asparagus spears, cut into 2-inch lengths. Top with chicken and cover. Heat on low for 5 min. Sprinkle with 1/2 cup Kraft Grated Parmesan just before serving.
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