Recipe by Campbell's Kitchen
"This hearty combination of sauteed chicken, garlic, mixed vegetables and rice simmers to goodness in a creamy sauce - perfect for a busy night when you need to get dinner on the table in a hurry."
Watch video tips and tricks
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken with Herbs Soup*
1 1/2 cups
ground black pepper
1 1/2 cups
uncooked instant white rice
frozen vegetable combination (broccoli, cauliflower, carrots), thawed
This is pretty good. I used 3/4 cup basmati rice instead of instant and same amount of water as the recipe. I fried up the rice to give it a slight golden color then I added the water and cooked for 5 minutes uncovered before adding the veggies and chicken.I cooked it covered and on low heat for 15 minutes to get the rice cooked through .
* Percent Daily Values are based on a 2,000 calorie diet.
Herbed Chicken, Vegetable and Rice Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 80
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
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.
See how to make juicy roasted turkey with a savory gravy.