Northwoods Mushroom Swiss Melts
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 3 ¾ | cups |
water
|
|
| 2 | boxes |
rice
long grain, wild |
*
|
| ½ | cup |
green bell peppers
|
|
| ½ | cup |
sweet red bell peppers
|
|
| 1 | cup |
mushrooms
sliced |
|
| 4 | slices |
swiss cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless, skinless |
|
| 887 | ml |
water
|
|
| 2 | boxes |
rice
long grain, wild |
*
|
| 118 | ml |
green bell peppers
|
|
| 118 | ml |
sweet red bell peppers
|
|
| 237 | ml |
mushrooms
sliced |
|
| 4 | slices |
swiss cheese
|
|
Directions
Spray large skillet with nonstick cooking spray.
Add chicken, cook over medium-high heat 5 to 7 minutes, or until light brown.
Add water, rice, and contents of seasoning packets.
Bring to a boil. Cover, reduce heat; simmer 20 minutes.
Stir in pepper; sprinkle mushrooms over chicken.
Continue cooking, covered, 5 to 8 minutes or until chicken juices run clear.
Place cheese over chicken, remove from heat.
Let stand covered 5 minutes or until cheese is melted.
