"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." — Campbell's Kitchen
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
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.