Savory suppers like this one-pan chicken and rice recipe let you transform easy-to-find ingredients into elegant meals.
Ingredients
- 3/4 pound skinless, boneless chicken breast halves, cut into cubes
- 1 small onion, finely chopped (about 1/4 cup)
- 1 small carrot, peeled and chopped (about 1/4 cup)
- 1 cup uncooked long grain white rice
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Heart Healthy Condensed Cream of Mushroom Soup
- 1 3/4 cups Swanson® Chicken Broth
- 1/2 cup frozen peas
Instructions
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Step 1
Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
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Step 2
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
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Step 3
Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
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Step 4
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
