30 Minute Chicken & Rice Dinner
- Prepare rice according to package directions, using 2 cups (500 mL) broth in place of water. Fluff with a fork and keep warm.
- 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.
- 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.
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® Condensed Low Fat Cream of Chicken Soup
Quick and Tasty
We eat a lot of chicken and I'm always looking for something different, I found this recipe and we had it for dinner. It was quite good, but still a little bland even after I added a few spices and herbs. We had it over the rice. I have quite a bit left of both the chicken and the rice, so will be making this into a chicken, vegetable and rice soup.
penni p. | November 4, 2019
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