Recipe by Campbell's Kitchen
"This one-pot dish features bone-in chicken breasts, peppers, onion and tomatoes simmered in a delicious sauce and served over a bed of brown rice. It's hearty, full of flavor and guaranteed to be a hit with your whole family!"
Watch video tips and tricks
bone-in chicken breast halves, skin removed
ground black pepper
onion, cut in half and sliced
red pepper, cut into 2-inch long strips
green pepper, cut into 2-inch long strips
1 (14.5 ounce) can
diced tomatoes, undrained
1 (10.75 ounce) can
Campbell's® Healthy Request® Condensed Golden Mushroom Soup
hot cooked regular brown rice
chopped fresh parsley
Made this recipe as directed, without substitutions. I served it over basmati rice. For a week night dinner, it's a good choice -- easy and quick, and made with ingredients that are usually on hand. The basic ingredients are good, but it needs more flavor. Perhaps adding some chicken-friendly herbs or taking it Italian with oregano. You might also increase the amount of garlic.
Good. Use a head of chopped cauliflower- add at end and cook through. Added extra onion and celery...although the celery wasn't delicious...used chicken stock in place of wine.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Now you can try Menu Planner free. Start your 30-day trial today.
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.