One-Pan Chicken & Rice Recipe

Name: One-Pan Chicken & Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb (454 g)boneless, skinless chicken breast, sliced; 1/2 tsp (3 mL)dried oregano leaves; 1 tbsp (15 mL)olive oil; 3 clovesgarlic, minced; 1 canCAMPBELL'S® Condensed Cream of Bacon Soup; 1 cup (250 mL)water; 3/4 cup (185 mL)milk; 3/4 cup (185 mL)long grain white rice or brown rice ( 8 to 10 minute quick-cooking variety); 1/3 cup (80 mL)grated Parmesan cheese

Ingredients

1 lb (454 g)boneless, skinless chicken breast, sliced
1/2 tsp (3 mL)dried oregano leaves
1 tbsp (15 mL)olive oil
3 clovesgarlic, minced
1 canCAMPBELL'S® Condensed Cream of Bacon Soup
1 cup (250 mL)water
3/4 cup (185 mL)milk
3/4 cup (185 mL)long grain white rice or brown rice ( 8 to 10 minute quick-cooking variety)
1/3 cup (80 mL)grated Parmesan cheese

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 4 servings

Instructions

Sprinkle the chicken with oregano and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
Stir in the soup, water and milk; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally for 10 minutes.
Cover the mixture with the spinach. Cook, covered for 3 minutes until the spinach is wilted and the rice is tender. Remove from the heat. Stir to distribute spinach. Let stand, covered, for 5 minutes or until the liquid is absorbed.
Sprinkle with the cheese.

Dinner