Skillet Vegetable Chicken and Rice

Campbell's Skillet Vegetable Chicken and Rice Recipe

This delicious skillet dish is flavored with tomato soup, oregano and garlic.  There's veggies in the mix too, so you've got a meat, a starch and veggies all ready at the same time.

At a glance


5 min.


45 min.



Cook: 40 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1 tablespoon vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 3/4 cups water
1 teaspoon dried oregano leaves, crushed
1 cup uncooked long grain white rice
2 cups frozen mixed vegetables (carrots, green beans, corn, peas)

How to Make It

  • 1

    Sprinkle the chicken with 1/4 teaspoon garlic powder.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet and set aside.

  • 3

    Stir the soup, water, oregano and remaining garlic in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 15 minutes.

  • 4

    Stir in the vegetables and return the chicken to the skillet. Cover and cook for 10 minutes or until the vegetables are tender and the chicken is cooked through.

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  • Ingredient Note: 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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