Prep time
Total time
25 MIN
You may never make traditional risotto again after trying this quick cheater skillet version using quick-cooking rice. The sauce, chicken and rice all cook together into a creamy, bacon-flavoured one-dish rice skillet in under 30 minutes! 



  1. Sprinkle the chicken with oregano and season as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and sauté 30 seconds or until fragrant.
  2. Stir in the soup, water and milk; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally for 10 minutes. 
  3. Cover the mixture with the spinach. Cook, covered for 3 minutes until the spinach is wilted and the rice is tender. Remove from the heat. Stir to distribute spinach. Let stand, covered, for 5 minutes or until the liquid is absorbed.
  4. Sprinkle with the cheese. 

Recipe Tips

  • Make a One-Skillet Seafood Risotto by replacing the chicken with 1 lb of thawed extra large shrimp and/or scallops, sautéing 5 minutes or until opaque and cooked through. Remove to a plate after sautéing and add back into the skillet with the spinach to prevent overcooking. 
  • Sprinkle with chopped fresh parsley or basil, if desired. 
  • You can replace the spinach with 2 cups of your favourite frozen veggie. 

Recipe Made With

CAMPBELL'S® Condensed Cream of Bacon Soup

Did you make this?
Tell us what you think.

Follow Us


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