BLT Chicken Skillet

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 2 tsp (10 mL) canola oil
  • 4 (about 1 lb/ 454 g) boneless, skinless chicken breast
  • 2 cloves garlic, minced
  • 1 can (284 mL) CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1 3/4 cups (435 mL) 1%  milk
  • 2 tsp (10 mL) lemon juice
  • 1 tsp (5 mL) Dijon-style mustard
  • 1/2 tsp (3 mL) ground  pepper (optional)
  • 3/4 cup (185 mL) long-grain white or  brown rice (8- to 10-minute quick-cooking variety)
  • 3 cups (750 mL) fresh  baby spinach
  • 2 cups (500 mL) grape or  cherry tomatoes, halved
  • 1/3 cup (80 mL) cooked crumbled  bacon (3 slices)


  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.

Ratings & Reviews

  • Ellie S.

    February 6, 2018


    Very tasty. Will definitely be making this again.

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  • Jessika C.

    January 28, 2018

    Family favourite

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

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    (0) (0)
  • Tanya G.

    July 12, 2017


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

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    (0) (0)

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Amount Per Serving
Calories 475
Fat 15 g
Sodium 760 mg
Carbohydrate 46 g
Dietary Fibre 2 g
Protein 39 g
Calcium 20 %DV
  • One serving of vegetables
  • Good source of calcium
  • Source of fibre
  • Source of protein

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