BLT Chicken Skillet
- 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.
- 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.
- 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.
- Top rice mixture with chicken and sprinkle with the remaining tomatoes and the bacon.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
Thank you for your review!
Please note that your review might take up to 72 hours to appear following submission.
We will let you know when it’s posted by sending you an email.
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox