Lunch
Herbed Chicken Vegetable and Rice Skillet
A one-pan dish with tender chicken, garden vegetables, herbs, and rice. Quick, balanced, and satisfying—ideal for weeknight dinners.
Ingredients:
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon garlic powder 1 tablespoon vegetable oil
- 1 (10.75 ounce) can campbell's® condensed cream of chicken with herbs soup*
- 1 1/2 cups water**
- 1/4 teaspoon ground black pepper
- 1 1/2 cups uncooked instant white rice
- 2 cups frozen vegetable combination (broccoli, cauliflower, carrots), thawed
Directions:
- Sprinkle the chicken with the garlic powder.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the soup, water and pepper in the skillet. Heat to a boil.
- Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.