20-minute Chicken & Rice Dinner

Products you'll need:

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An 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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Ingredients

  • 1 tbsp (15 mL) canola oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1.5 cups (375 mL) water
  • 2 tsp (10 mL) paprika (optional)
  • 2 cups (500 mL) mixed vegetables (carrots, green beans, corn, peas),
  • 1.5 cups (375 mL) dry instant white rice

Directions

  1. 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.
  2. 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.

Recipe tips

  • 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.

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 380
Fat 6 g
Saturated Fat 1 g
Cholesterol 70 mg
Sodium 450 mg
Carbohydrate 46 g
Dietary Fibre 4 g
Protein 32 g
Calcium 4 %DV
  • One serving of vegetables
  • Source of fiber
  • Excellent source of protein

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