In these busy times, one-skillet dishes are the way to go…and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we’ve tucked them in to a flavorful, creamy sauce.
What You’ll Need
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup uncooked long grain white rice
2 cups frozen mixed vegetables (carrots, green beans, corn, peas)
1/2 cup shredded Cheddar cheese
How to Make It
1 Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2 Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
3 Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
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SOURCE: Campbell’s Kitchen
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