Author Notes
A hearty, comforting one-pan meal loaded with broccoli, sweet potatoes, wild rice, and chicken! —Holly
Ingredients
-
1 tablespoon
olive oil
-
1
onion, chopped
-
3
carrots, sliced
-
1 pound
boneless skinless chicken breast, cut into 1-inch cubes
-
1 teaspoon
salt
-
1 teaspoon
pepper
-
4
cloves garlic, minced
-
1
18.5-ounce can chicken & wild rice soup
-
2 cups
chicken stock as needed (more may be required depending on the rice you use)
-
1 cup
brown & wild rice blend, uncooked (or your preferred rice variety)
-
2 tablespoons
fresh thyme, chopped
-
1 teaspoon
ground mustard
-
1
large sweet potato, cut into 1-inch cubes
-
14 ounces
broccoli (1 head rinsed and chopped into small florets)
-
6 ounces
cheddar cheese, shredded
Directions
-
Heat one tablespoon olive oil over medium-high heat in a large (12-inch) oven-proof skillet. Add onion and carrot, then saute for 3 minutes.
-
Add chicken, salt, and pepper, and continue cooking over high heat for 5 minutes.
-
Add minced garlic and cook for one more minute.
-
Add Progresso Reduced Sodium Savory Chicken & Wild Rice Soup, chicken stock and bring to a simmer. Add wild rice, cover, and cook for 25 minutes.
-
Add thyme, ground mustard, and sweet potatoes. Cover and cook for another 10 minutes or until rice is cooked to the doneness you prefer. If the mixture seems to be dry add a little extra chicken stock or water to loosen it up. (Different rice requires different cook times so check the package instructions and modify accordingly.)
-
Stir in broccoli, cover and cook another 4 minutes.
-
Remove cover and stir in 2 ounces of cheddar cheese, then sprinkle the remaining cheddar on top. Broil for 2-3 minutes or until cheese has melted (keep a close eye on it while broiling).
See what other Food52ers are saying.