Recipe by Campbell's Kitchen
"Golden sauteed chicken breasts simmer with Swanson® Chicken Stock, garlic, mixed vegetables and rice to make a delicious skillet dish that is finished with grated Parmesan cheese and a sprinkle of paprika."
Watch video tips and tricks
Vegetable cooking spray
skinless, boneless chicken breast halves
1 3/4 cups
Swanson® Chicken Stock
uncooked regular long-grain white rice
1 (16 ounce) bag
frozen vegetable combination (broccoli, cauliflower, carrots)
grated Parmesan cheese
Very tasty recipe - and versatile leftovers (great in tacos or tortillas). The only reason I don't give 5 stars is because the cooking directions aren't very good. The chicken needs about 15 minutes, even when cut into 3 ounce pieces. The rice should be put in about 5 minutes before the veg so the veggies don't get soggy. But after tweaking the cooking times, the meal was delicious!
I am not impressed with this recipe. I thought it would be quick, easy and good. The cooking times were way off. I cooked my rice for at least 20-25 min and it was still not done. I had to keep adding liquid to it too. I also had to take my veggies out early or else they would have been too soggy. I thought for a Campbell's recipe this would have been good.
It was quick, easy, and tasty. A good meal for the family. The good thing about this one is that you can change it up a bit to suit your tastes. We added asian mixed veggies instead and used extra garlic. We'll definitley make this one again.
The rice and veggies part was great. The chicken turned out dry. If I made this again I would boil the chicken in the broth. I made this with fresh veggies.
Not a bad recipe at all, it was actually very easy. I substitued brown rice for the white rice. It took much longer for the rice to cook through, but once it was ready, it was really good.
Just had this for Dinner tonight. My darling husband made it for me, and oh my goodness it was so tasty. Will be telling my family and friends about it. So quick and easy. Will be having it again.
Just fixed this. It's easy and quick. No fancy ingredients, just basic cupboard staples. It tastes great, just what I was expecting. The only change I would make is to use a NON stick pan. I used a regular pan and its going to be a stinker to clean, but other than that, this recipe is a keeper. I also used a basic mixed veggie mix(corn, carrots, peas and green beans) and it worked fine. Give it a try, worth the little bit of effort!
The cooking times didn't seem right for this, which made the chicken part of the meal below average when I made it. The rice part of it was delicious, though! I will definitely be making it regularly.
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Garlic Chicken Dinner
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
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.
Chicken broth and stock are heavy hitters for your holiday feast.