Simmered Chicken Dinner

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken   Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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  • 1 1/2 cups (375 mL) CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
  • 1/2 cup (125 mL) apple juice
  • 1 bay leaf (optional)
  • 4 cloves garlic, minced
  • 1 tsp (5 mL) mild paprika
  • 4 boneless, skinless chicken breasts
  • 1 cup (250 mL) uncooked long grain white rice
  • 3 cups (750 mL) frozen vegetable


  1. Heat broth,apple juice,bay leaf,garlic and 1/2 tsp (2 mL) paprika to a boil in large skillet,stirring occasionally. Add chicken; cover and simmer over low heat for 10 minutes. Turn chicken over.
  2. Add rice around chicken. Top with vegetables. Return to boil; reduce heat to low.
  3. Simmer,covered,until chicken is cooked through and rice is tender – about 25 minutes. Remove bay leaf. Sprinkle with remaining paprika,chopped fresh parsley or green onions,if desired.

Recipe tips

  • To change things up,try one of the following recipe twists:
  • Curried Chicken Dinner: Prepare as above,omitting paprika. Add 1/2 tbsp (7 mL) curry powder to broth mixture and 1/2 cup (125 mL) raisins with vegetables. Garnish with freshly diced apples,if desired.
  • Cranberry Chicken Dinner: Add 1/2 cup (125 mL) dried cranberries and 1 tsp (5 mL) poultry seasoning to broth mixture. Replace plain rice with long grain and wild rice blend. For vegetables,use 1 cup (250 mL) each,sliced celery and chopped onion.

Ratings & Reviews

  • Nora C.

    December 19, 2018

    Lost and Found

    I had this recipe in french Years ago and it was one of my favourites. The little booklet that it came in, I've lost with so many house moves. Fortunately, I found it again here with different title. But same one, same ingredients with two small differences. I used to prepare all and cook in the oven. While this one is stove top. doesn't matter, i'm sure is the same and can be modified to be cooked in the oven instead. The Rice wasn't instant but normal long grain rice. Love it and yes, i'll make this again. Thanks Campbells for keeping this recipe.

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  • Cara B.

    November 20, 2012

    Rating by Cara

    This rating was left without a review.

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  • Jennifer C.

    November 11, 2010

    Rating by Jennifer

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Amount Per Serving
Calories 350
Fat 2.5 g
Saturated Fat 0.5 g
Cholesterol 65 mg
Sodium 310 mg
Carbohydrate 47 g
Dietary Fibre 3 g
Protein 33 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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