One-Pan Chicken & Rice

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! 

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 1 lb (454 g) boneless, skinless chicken breast, sliced
  • 1/2 tsp (3 mL) dried oregano leaves
  • 1 tbsp (15 mL) olive oil
  • 3 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1 cup (250 mL) water
  • 3/4 cup (185 mL) milk
  • 3/4 cup (185 mL) long grain white rice or brown rice ( 8 to 10 minute quick-cooking variety)
  • 1/3 cup (80 mL) grated Parmesan cheese
  • 4 cups (1 L) spinach


  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. 

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Amount Per Serving
Calories 450
Fat 17 g
Sodium 850 mg
Carbohydrate 38 g
Dietary Fibre 2 g
Protein 35 g
Calcium 28 %DV

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