Prep time
10 MIN
Total time
30 MIN



  1. Prepare rice according to package directions, using 2 cups (500 mL) broth in place of water. Fluff with a fork and keep warm.
  2. While rice is cooking, prepare chicken and vegetables. In a large non-stick skillet, heat oil over medium-high heat.Cook chicken, stirring often, for 3-4 minutes or until no pink remains. Add peppers, cook 3-4 minutes or until tender crisp. Add green onions and garlic; cook 1-2 minutes, stirring constantly.
  3. Stir in soup and remaining ½ cup (125 mL) broth. Cook, stirring often, until simmering. Reduce heat, cover and simmer 4-5 minutes, or until chicken is cooked. Add cooked rice and stir to combine. Serve immediately.

Recipe tips

Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup


Did you make this?
Tell us what you think.


  • Quick, easy, and tasty

    I added more than the recommended amount of garlic, but I really love garlic.

    Trisha-Lee W. | October 11, 2017

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    (2) (0)
  • Very tasty

    This dish was very tasty!

    Michelle B. | January 30, 2018

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    (1) (0)

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