BLT Chicken Skillet
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.
- 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
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