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20-minute Chicken & Rice Dinner Recipe
Ingredients
- 1 tbsp (15 mL) canola oil
- 4 boneless, skinless chicken breasts, cut into strips
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 1 1/2 cups (375 mL) water
- 2 tsp (10 mL) paprika (optional)
- 2 cups (500 mL) mixed vegetables (carrots, green beans, corn, peas),
- 1 1/2 cups (375 mL) dry instant white rice
| PREP TIME 5m |
COOK TIME 15m |
TOTAL TIME 20m |
YIELD 4 servings |
|---|
Instructions
- Heat oil in a large nonstick skillet set over medium-heat heat. Cook chicken,stirring often,for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
- Stir in soup,water and paprika. Cook,stirring often,until boiling. Stir in chicken,rice and vegetables. Simmer,covered over medium-low heat,for 5 minutes or until chicken is cooked through and rice is tender. Let stand,covered,for 5 minutes before serving.
Recipe tips - Substitute shrimp,sliced sausage or cubed pork tenderloin for the chicken.
- For a little added spice,substitute paprika for 1 tbsp (15 mL) of Cajun seasoning.
- Season to taste with salt and black pepper.
A recipe from Campbells
2018-07-20
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