Cheesy Chicken Stir Fry

Quick and easy meal that is also easy on the taste buds! It is cheap to make and serves great as leftovers. This recipe makes over 2 servings, enough for seconds or leftovers. As shortcuts I use frozen white rice and veggies (1 package) and a stir fry medley from the produce section or sometimes the freezer aisle.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 426 Calories

Ingredients

• 1 teaspoon garlic salt
• 4 cups water
• 1 tablespoon olive oil
• ½ cup shredded Cheddar cheese
• 1 teaspoon dried parsley
• 1 cup sliced carrots
• 2 cups uncooked white rice
• 1 teaspoon black pepper
• 2 cups chopped broccoli
• 1 cup sugar snap peas
• 3 skinless, boneless chicken breast halves, cut into strips
• 1 (10.75 ounce) can condensed cheddar cheese soup, such as Campbell's®

Recipe Instructions

Step 1

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to stand covered while you finish the remaining steps.

Step 2

Heat olive oil, garlic salt, black pepper, and parsley in a large skillet or wok over medium heat.

Step 3

Cook and stir chicken strips in olive oil until no longer pink in the center and juices run clear, 5 to 7 minutes.

Step 4

Stir in broccoli, carrots, and snap peas; cover the skillet, and cook until carrots are tender, 5 to 8 minutes.

Step 5

Stir condensed Cheddar cheese soup into chicken and vegetables; mix well and bring to a simmer. Cook and stir until chicken and vegetables are coated with sauce.

Step 6

To serve, mound cooked rice on a platter, and top with chicken and vegetables in sauce. Sprinkle with shredded Cheddar cheese to serve.