Creamy Ranch Chicken & Rice

Campbell's Creamy Ranch Chicken & Rice Recipe

Ranch salad dressing mix adds great flavor to sautéed chicken and rice...and the whole dish will be ready in 30 minutes!

At a glance

Prep

5 min.

Total

30 min.

Serves

4

Cook: 25 min.

Made With

  • Campbell’s® Condensed Cream of Mushroom Soup

    Campbell’s® Condensed Cream of Mushroom Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

    Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

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What You'll Need

1 envelope (1 ounce) ranch dressing mix
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
2 1/4 cups water
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
3/4 cup milk
1/4 teaspoon paprika
1 cup uncooked long grain white rice

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.

  • 2

    Stir the soup, milk and the remaining dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika.

  • 3

    Heat half the dressing mix and the water in a 3-quart saucepan over medium-high heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 20 minutes or until the rice is tender and the liquid is absorbed.

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  • Serving Suggestion: Serve with a vegetable blend. For dessert, serve chunky applesauce topped with cinnamon.
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