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Skillet Cheesy Chicken & Rice

  • prep time: 5 min
  • total time: 40 min
  • serves: 4 people
  • calories: 565 1 serving
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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
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Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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
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Instructions
Step 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.

Step 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.

Step 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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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.

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Guided Cooking

Ingredients

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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

Instructions

  • Tips

    • We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

  • Step 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.

  • Step 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.

  • Step 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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Calories 529
Total Fat 14 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 120 mg
Sodium 655 mg
Total Carb 54 g
Dietary Fiber 4 g
Sugar 0 g
Protein 42 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 12 %DV
Potassium 16 %DV
Calories 565
Total Fat 17 g
Sat. Fat 5 g
Trans Fat 0 g
Cholesterol 123 mg
Sodium 727 mg
Total Carb 55 g
Dietary Fiber 4 g
Sugar 1 g
Protein 42 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 12 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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