Prep time
Total time
30 MIN
This BLT Chicken Skillet recipe is made with cherry tomatoes, spinach, and CAMPBELL'S® Condensed Cream of Bacon Soup to stay true to the  traditional elements of a BLT.  



  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 minutes per side until cooked through. Transfer to a plate and keep warm. Reduce the heat to medium-low.  
  2. Stir in garlic; cook, stirring 30 seconds until fragrant. Stir in soup, milk, lemon juice, mustard and pepper, optional; bring to a simmer, stirring often. Stir in rice. Simmer, covered, stirring occasionally for 10 minutes.  
  3. Add spinach and half of the tomatoes. Cook, covered, stirring occasionally for 5 minutes until spinach is wilted and rice is tender. Remove from heat; let stand, covered, for 2 minutes, until liquid is absorbed.  
  4. Top rice mixture with chicken and sprinkle with the remaining tomatoes and the bacon.

Recipe Made With

CAMPBELL'S® Condensed Cream of Bacon Soup

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Tell us what you think.


  • 5 Stars


    Very tasty. Will definitely be making this again.

    Ellie S. | February 6, 2018

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  • 5 Stars

    Family favourite

    Tried this recipe last week and it was so filling and delicious that we now have it on the menu!

    Jessika C. | January 28, 2018

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  • 5 Stars


    This cream of bacon soup adds so much flavour!! Best new product.

    Tanya G. | July 12, 2017

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