Herbed Chicken, Vegetable and Rice Skillet

1

"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."
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Ingredients

30 m servings 371 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 582 mg
  • 23%

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.

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Directions

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  1. Sprinkle the chicken with the garlic powder.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  3. Stir the soup, water and pepper in the skillet. Heat to a boil.
  4. Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Footnotes

  • Tip: *Or use 1 can (10 3/4 ounces) Campbell's(R) Cream of Chicken or 98% Fat Free Cream of Chicken Soup.
  • Tip: **For creamier rice, increase the water to 1 2/3 cups.

Reviews

1

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...