More bites for your budget
15-Minute Chicken & Rice Dinner
Chicken, rice, veggies, all in one skillet and in 15 minutes— heck yes! Dinner is done!
Ingredients
- 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 tablespoon vegetable oil
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
- 1 1/2 cups water
- 1/4 teaspoon paprika
- 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
- 2 cups fresh or frozen broccoli florets (about 6 ounces)
Instructions
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Tips
- If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
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Step 1
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
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Step 2
Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.