Creamy BLT Chicken & Rice

Tips

• Try this foil packet grilled version!  Heat grill to medium.  Mix 1 can Campbell's® Condensed Cream of Mushroom Soup, 3/4 cup uncooked instant white rice,  1/2 cup water, 1 teaspoon Dijon mustard and 1/2 teaspoon garlic powder.  Tear 4 (12x18-inch) pieces of heavy-duty foil.  Layer the following in the center of each: 1/2 cup rice mixture, 1/2 cup baby spinach, 1 thin-sliced boneless chicken breast, 1/4 cup quartered grape tomatoes and 1 tablespoon crumbled cooked bacon.  Drizzle each with 1 teaspoon lemon juice and fold up into packets.  Grill for 15 minutes.  Remove and let stand for 5 minutes before opening.

Step 1

Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp.  Remove the bacon from the skillet.  Drain and crumble the bacon.  Reserve 1 1/2 tablespoons drippings in the skillet and pour off any remaining drippings.

Step 2

Pat the chicken dry and season with salt and pepper. Heat the reserved drippings in the skillet over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking). Turn the chicken over and cook for 4 minutes or until well browned and cooked through, reaching an internal temperature of 165°F on a meat thermometer. Remove the chicken from the skillet, cover and keep warm.

Step 3

Reduce the heat to medium.  Add the garlic and cook and stir for 30 seconds.  Add the soup, milk, lemon juice and mustard and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 10 minutes.  Rinse and drain the spinach to remove any leftover grit.  Stir in the spinach and half the tomatoes.  Cover and cook for 5 minutes or until the rice is tender.

Step 4

Season the rice mixture to taste.  Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.