Skillet Cheesy Chicken & Rice Recipe

What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) 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.

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

529 571

totalfat

13.8g 18g

saturatedfat

4g 5.2g

cholesterol

120mg 123mg

sodium

654mg 726mg

totalcarbohydrate

54.9g 54.9g

dietaryfiber

6.1g 6.1g

protein

41.5g 41.5g

vitamina

110%DV 100%DV

vitaminc

15%DV 15%DV

calcium

15%DV 15%DV

iron

10%DV 10%DV

  • 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.