Campbell's Kitchen Chicken Rice Skillet

Campbell's Kitchen Chicken Rice Skillet

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"Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice. "
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55 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  2. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.


  • Tip: If desired, remove the skin from the chicken before browning.


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made this exactly as recipe was written. next time, no skin, got soggy after so long in liquid. would add salt&pepper while cooking and fresh gralic and onion

very good! i doubled the recipe and made it in a stock pot. turned out great!