Featured Festival Recipe: 15-Minute Chicken and Rice Dinner

Courtesy of Festival Foods.

Here it is, your perfect busy day dinner recipe! 15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish.

SERVES

4 servings

INGREDIENTS

1 ¼ lbs. Dad’s Chicken Breasts (4 small or 2 large cut in half lengthwise for thinner pieces)
Salt, to taste
Black pepper, to taste
1 Tbsp. vegetable oil
1 (10.5 oz.) can Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
1 ½ cups water
¼ tsp. paprika
2 cups uncooked instant white rice (for creamier rice, decrease to 1 ½ cups)
2 cups fresh or frozen broccoli florets (about 6 oz.)

DIRECTIONS

  1. Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
  2. Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.

CHEF’S TIPS

If preparing using Unsalted Cream of Chicken, add salt to taste.

This recipe will work with any variety of Campbell’s® condensed cream soup (even Cheddar cheese!)

If using instant brown rice instead of white rice, reduce the amount to 1 ½ cups.

Source: Campbell’s
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Author: News Desk