15-Minute Chicken & Rice Dinner
15m
Serves 4
Directions
- 1Season the chicken with salt and pepper.
- 2Heat the oil in a 12-inch skillet over medium-high heat.
- 3Add the chicken and cook for 6 minutes, turning once or until golden on both sides (ensure skillet and oil are hot to prevent sticking).
- 4Remove the chicken from the skillet.
- 5Stir the soup, water, and paprika in the skillet and heat to a boil.
- 6Stir in the rice and broccoli.
- 7Reduce the heat to low.
- 8Return the chicken along with any juices to the skillet.
- 9Sprinkle the chicken with additional paprika.
- 10Cover and cook for 5 minutes or until the chicken is no longer pink in the center (internal temperature should reach 165°F) and the rice is tender.
- 11Season to taste before serving.
Ingredients
- 1.25 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally 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
- 1.5 cups water
- 0.25 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)
Equipment
12-inch skillet
Tips
- If using Unsalted Cream of Chicken soup, add salt to taste; 1/4 teaspoon of salt is recommended to enhance flavor.
- This recipe works with any variety of Campbell's® condensed cream soup (including Cheddar cheese).
- You can use instant brown rice by reducing the amount to 1 1/2 cups.
- To serve 8, use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan, browning chicken in 2 batches.
- For creamier rice when doubling the recipe, reduce the doubled amount of rice from 4 to 3 cups.
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