Smoky Maple Chicken & Rice

This all-in-one chicken and rice skillet has loads of sweet maple and bacon flavour.

Products you'll need:

CAMPBELL'S® Condensed Cream of Bacon Soup

CAMPBELL'S® Condensed Cream of Bacon Soup

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Ingredients

  • 4 small boneless, skinless chicken breast (1 pound)
  • 1 tbsp (15 mL) olive oil
  • 2 carrots, thinly sliced
  • 3 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 1 3/4 cups (435 mL) water
  • 2 tbsp (30 mL) maple syrup
  • 2 tbsp (30 mL) Dijon-style mustard
  • 3/4 cup (185 mL) long grain white rice or brown rice (8 - 10 minute quick-cooking variety)
  • 1/2 cup (125 mL) frozen corn

Directions

  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. 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 420
Fat 13 g
Sodium 820 mg
Carbohydrate 48 g
Dietary Fibre 2 g
Protein 29 g
Calcium 5 %DV

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