Philly-Style Provolone Chicken

(8 Ratings)
Recipe Yield: 4 Servings


  • 1 6.9 -ounce package RICE-A-RONIĀ® Chicken Flavor
  • 2 tablespoons margarine, butter or spread with no trans fat
  • 1 pound chicken tenders, or boneless chicken breasts cut into strips
  • 2 tablespoons dried parsley
  • 1 clove garlic, minced
  • 1 green pepper cut into strips
  • 8 ounces sliced fresh mushrooms
  • 8 ounces sliced Provolone cheese, cut into strips and divided

Preparation Steps

  1. SAUTE rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
  2. SLOWLY add 2 cups water and Special Seasonings. Bring to a boil on high heat. Sprinkle chicken tenders with parsley and garlic. Place chicken on rice. Cover; reduce heat to low. Simmer 10 minutes.
  3. STIR in peppers, mushrooms and one-third cheese strips. Cover; simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Top with remaining Provolone cheese. Cover; let stand 3 minutes to melt cheese.