Recipe by Campbell's Kitchen
"In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce."
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1 1/4 pounds
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/2 cups
ground black pepper
uncooked regular long-grain white rice
frozen mixed vegetables
shredded Cheddar cheese
This was a great way to whip up a short-notice dinner. For the vegetables, I just threw in what I had on hand - fresh carrots, onions and bell pepper. I put the carrots in with the rice so they would cook through, and added the onion and pepper about 8 minutes before the rice was done. I also improvised with the cheese (didn't have cheddar) so I shredded some mozzarella and asiago, and also added some grated parmesan. It turned out pretty good!
I just made this recipe. I did make the recipe the same way that it was written.I will never pass this recipe on.
This meal is amazing! I made it exactly as the recipe says and the hole family loved it! I well be making it again and again!
I made this dish last night, but baked in the oven instead. Next time, I will try it in the skillet. My family loves it!
This had awesome flavor & I LOVED how SIMPLE it was and that it only used ONE pan!!! My husband could not get enough, and neither could my 2 year old! I made it just as the recipe said but next time I would do a few things differently. I would cube the chicken while the rice was cooking then just mix the chicken and the cheese in. The chicken just seemed to be more of a side dish, being so big. We were cutting that way anyway. I used frozen mixed veggies and just put them in when I started the rice, they were perfectly cooked by the end. Others have suggested cayenne pepper or chiles, I think that would be awesome, will try it next time, especially the cayenne. That would really boost the flavor!!
This recipe is decent and comforting. I added smoked paprika and cayenne because I knew it would be bland. I also browned the heck out of the meat to boost flavor - used pork cutlets because I didn't have any chicken on hand. From the canned soup, I knew it would be salty, so I didn't salt the meat beforehand and was a little sad about that. The frozen vegetables made it taste a little weird - using fresh would probably be better. It's a decent recipe if you're strapped for time and want a really rib-sticking meal. I did appreciate the one-skillet approach to save on dishes.
Loved this recipe. Looking for something different for chicken. I did change a couple of things. 1) Grilled the chicken for 15 mins per side. 2) I didn't have Cream of chicken or mixed veggies. I used Cream of Mushroom and frozen broccoli, cooked these as stated. Will keep trying different soup/veggie combos
My family loved this and I loved that it was all made in one dish!
I made a few modifications based on what I had and our tastes:
1.cut the breasts into 4oz servings and seasoned them well with McCormicks Montreal Chicken seasoning, paprika, salt & pepper before frying them
2. Used olive oil instead of vegetable oil
3. Doubled the liquid (half water & half chicken broth) and used egg noodles instead of rice
4. I didn't have frozen mixed veggies so I made my own blend with what I had - peas, carrots & broccoli
Yumm! What a great recipe. Definitely going into my rotation!
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Cheesy Chicken and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 164
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