Lunch
Campbell s Kitchen Chicken Rice Skillet
Quick skillet meal using Campbell’s soup as a creamy base for chicken, rice, and veggies. A shortcut dish with comforting results.
Ingredients:
- 1 tablespoon vegetable oil
- 2 pounds chicken parts
- 1 (10.5 ounce) can campbell'sВ® condensed chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon hot pepper sauce 1 large green bell pepper, chopped
- 3/4 cup drained cut-up canned tomato
- 2/3 cup uncooked regular long- grain white rice
Directions:
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
- Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.