20-minute Chicken & Rice Dinner
Products you'll need:
CAMPBELL’S® Condensed Low Fat Cream of Chicken SoupAn iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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- 1 tbsp (15 mL) canola oil
- 4 boneless, skinless chicken breasts, cut into strips
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 1 1/2 cups (375 mL) water
- 2 tsp (10 mL) paprika (optional)
- 2 cups (500 mL) mixed vegetables (carrots, green beans, corn, peas),
- 1 1/2 cups (375 mL) dry instant white rice
- Heat oil in a large nonstick skillet set over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
- Stir in soup, water and paprika. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.
- Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.
- For a little added spice, substitute paprika for 1 tbsp (15 mL) of Cajun seasoning.
|Amount Per Serving|
|Saturated Fat||1 g|
|Dietary Fibre||4 g|
- One serving of vegetables
- Source of fiber
- Excellent source of protein
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