Prep time
7 MIN
Total time
24 MIN
Serves
4
Love buffalo wings? You will love this easy weeknight all-in-one skillet dinner, complete with rice, chicken and the classic celery and carrot dippers – all of which cook right in the creamy buffalo sauce!  Topped with blue cheese (or a sprinkling of feta if you prefer) this has all the flavour you’d expect from your favourite finger food.

Ingredients

Directions

  1. Heat half of the oil in a large nonstick skillet set over medium-high heat. Season chicken as desired. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium. 
  2. Add remaining oil, cauliflower, carrots and celery to pan. Cook stirring occasionally, for 3 minutes. Add garlic and cook, stirring for 1 minute. Stir in soup, broth and buffalo sauce; return chicken to pan. Bring to simmer. Stir in rice
  3. Simmer, covered, stirring occasionally for 5 minutes or until the rice is tender. Remove from heat; let stand, covered, for 5 minutes, until liquid is absorbed. Stir gently with fork. Sprinkle with cheese (optional), dill and green onions.

Recipe Tips

  • Blue cheese can be a tricky one for kids and picky eaters. If you want a milder taste but still want to add extra flavour, try sprinkling with a little crumbled feta or shredded cheddar cheese. Or, drizzle with a bit of ranch!
  • This skillet has a mild to medium spice level. If you like it spicy, just add more buffalo sauce!

Recipe Made With

Campbell's® Condensed Cream of Cauliflower Soup

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

Did you make this?
Tell us what you think.

Follow Us

CAMPBELL'S NEWSLETTER

Sign up for the newsletter to get inspiring recipe
ideas delivered straight to your inbox