Cheesy Chicken and Rice With Spring Veggies

I wanted to help my Mom out with dinner one night and had most of the ingredients on hand. I came up with this on a whim and got many compliments from my mom on it!

kawaiilady @cook_3482645

I wanted to help my Mom out with dinner one night and had most of the ingredients on hand. I came up with this on a whim and got many compliments from my mom on it!

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Ingredients

1 hour 5 mins

8 servings

1 1/4 lbChicken Tenderloins, cut
1coconut oil spray
garlic flakes
1/2 cupunsalted butter
parsley
basil
paprika
1 cancream of chicken soup (small)
12 ozVelveeta cheese sauce
1/2 cupevaporated milk
3 cupfrozen spring vegetables
2 cupminute rice (uncooked)

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Steps

1 hour 5 mins

1

Preheat oven to 375°F
2

Coat large skillet with coconut oil spray and cook cut chicken on stove on medium heat with garlic flakes for 5-6 min. Set aside with chicken juices.
3

In same skillet,melt 1/2 cup butter on low heat, now add parsley. In separate bowl whisk together cream of chicken, Velveeta, and evaporated milk.
4

Slowly incorporate sauce mixture into butter with whisk and then add chicken back to mixture along with juice, sprinkle in paprika and basil then simmer for about 3-4 min
5

Add vegetables and rice, stir everything together and then transfer to a greased 13x9 glass baking dish.
6

Bake for about 45 min but be sure to cover with tinfoil for the last 15 min so your cheese does not scorch on top.
7

Let cool for 5 min and enjoy!