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One-Pan Chicken & Rice Recipe

One-Pan Chicken & Rice
Source: campbells

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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

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A recipe from campbells

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