Recipe by Campbell's Kitchen
"Rice and broccoli are simmered with Campbell's® Condensed Cream of Mushroom Soup and topped with chicken breasts for this crowd-pleasing one dish meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1 1/2 cups
1 1/2 cups
uncooked instant white rice
fresh OR frozen broccoli flowerets
this recipe was really good. I found for smaller recipes you can cut the rice down and cut the water down for the amount you cut in the rice and brocoli. For example cut the rice from 1 1/2 to 1 then you cut the water by half also and the brocoli by half and it evens out to make smaller portions so this would make a good dinner for 2 instead of for
I looked at a similar recipe that called for Cream of Chicken instead where I found some suggestions for this recipe. I pre-cooked some slow cook brown rice (for added nutritional value). I realized after I had put the water in that I didn't need as much since the rice was already cooked, so I scooped some off. If you use pre-cooked rice, use 1 cup of water. Then when we were eating it, we realized it needed something - cheese. That helped the flavor quite a bit. It was good, and I might make it again. It just needs to be played with a little more to make it a 4 or 5 star recipe.
While browning chicken I sprinkled meat with garlic salt, paprika, and some pepper. Remove meat. fry onion, add soup and water- used basmati rice. then cooked 15 min. added steamed broccoli and cooked for another 10. Really tasty, ordinary family fare.
I cooked the chicken,pulled it out,added the cream of mushroom,water,long grain white rice covered and cooked 15 min,
add about 1/2 c. fresh minced broccoli and 1 c. carrots 1 can cream of chicken and little bit of water, cover and cook 5 min. cut chicken breast into bite size pieces and add chicken cover and cook 5 more min at last min top with Mexican blend cheese and serve. It is delicious.
Left over chicken broth to the water and mushrooms nuked first to the mixture, very nice.
Easy to fix, and my wife and I loved it.
This was very bland and didn't have flavor. There was way too much water to the point where the chicken was just sitting in water. My kids all didn't want to eat it. I don't mean to be rude and criticize anyone's recipe, but this one just wasn't right for my family of three very picky eaters. Maybe if there was much less water and more spices...
Bland, mushy, old-age home food. I added hot sauce to my plate, my son added garlic salt to his, and my daughter added parmesean cheese to hers -- none was an improvement.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Rice Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 95
New for spring! Good-for-you food you’ll love to eat.
Go mild or go wild with Cinco de Mayo Recipes!
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
This one-pot Mexican classic is easy and packed with flavor.
Chicken broth and stock are heavy hitters for your holiday feast.