Recipe by Campbell's Kitchen
"Get a little saucy with this all-in-one skillet dish featuring chicken, rice, carrots and a creamy mushroom-ranch sauce. It's ready to serve in just 30 minutes!"
Watch video tips and tricks
1 1/4 pounds
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 (1 ounce) package
ranch salad dressing mix
frozen crinkle-cut carrots
regular long-grain white rice, prepared according to package directions
Soo good! My dad and my grandma loved it!
This was really decent. The only changes I made were to substitute cream of chicken for the cream of mushroom and canned carrots instead of frozen (added for a few minutes at the end) since I didn't have the other options on hand. I did have to simmer for longer since one of the pieces of chicken was still VERY rare in the inside but it still turned out pretty good!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Ranch Chicken and Carrots
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 117
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.