Skillet Cheesy Chicken & Rice

Campbell's Skillet Cheesy Chicken & Rice Recipe

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.

At a glance

Prep

5 min.

Total

40 min.

Serves

4

Cook: 35 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

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

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

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or 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 cooked 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.

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  • 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.
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