Prep time
Total time
30 MIN
This all-in-one chicken and rice skillet has loads of sweet maple and bacon flavour.



  1. Season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook for 4 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm. 
  2. Add the carrots and garlic and sauté for 1 minute or until fragrant.  
  3. Stir in the soup, water, maple syrup and mustard; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally for 10 minutes. 
  4. Stir in corn. Return the chicken to the pan. Cook, covered for 3 minutes until the rice is tender. Remove from the heat. Let stand, covered, for 5 minutes or until the liquid is absorbed. 

Recipe Tips

  • Sprinkle with chopped fresh parsley or basil, if desired. 
  • You can replace the carrots with sliced peppers or your favourite veggie. You can also omit them and use 2 cups of frozen mixed vegetables or frozen cut broccoli in place of the corn. 

Recipe Made With

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 1 Stars


    I'm not sure but I think the garlic was a mistake. No one in the house will even try it, we can't get past the bacon/garlic smell.

    Hannah M. | January 18, 2021

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