Category: Dinner
Chicken & Rice Dinner - TastyPlanner.com
Chef: Dielle Fauser
From: Campbell’s Kitchen
Nutrition Information
Using Campbell’s® Condensed Cream of Chicken Soup: Calories 436, Total Fat 12g, Saturated Fat 3g, Cholesterol 79mg, Sodium 613mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 33g, Vitamin A 27%DV, Vitamin C 28%DV, Calcium 4%DV, Iron 18%DV
Using Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup: Calories 406, Total Fat 8g, Saturated Fat 2g, Cholesterol 79mg, Sodium 443mg, Total Carbohydrate 47g, Dietary Fiber 3g, Protein 33g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 4%DV, Iron 18%DV
Recipe Source: Campbell's Website
Ingredients
1 tbsp. vegetable oil
4 skinless, boneless chicken breasts
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. ground black pepper
2 cups uncooked instant white rice *
2 cups fresh or frozen broccoli flowerets
Instructions
HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
ADD soup, water, paprika and pepper. Heat to a boil.
STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 min. or until chicken is done.
TIP: *For creamier dish, use 1 1/2 cups rice.
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