Name: Campbell’s Savory Chicken Rice
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 (10.5 oz) can Campbell’s® condensed cream of chicken soup; 1 1/3 cups long grain white rice, uncooked; 2 tbsp extra virgin olive oil; 2 cloves garlic, minced; 2 cups broccoli florets; 6 ounces white mushrooms, sliced (about 2 cups); 1 1/4 lb chicken breasts, boneless skinless, cut into 1-inch pieces; 1/4 cup dry white wine (such as Chardonnay); 1 tbsp Dijon mustard

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Campbell’s Savory Chicken Rice

Ingredients

4 servings

Campbell’s® condensed cream of chicken soup1 (10.5 oz) can
1 1/3 cups long grain white rice, uncooked
extra virgin olive oil2 tbsp
2 cloves garlic, minced
broccoli florets2 cups
6 ounces white mushrooms, sliced (about 2 cups)
1 1/4 lb chicken breasts, boneless skinless, cut into 1-inch pieces
dry white wine (such as Chardonnay)1/4 cup
Dijon mustard1 tbsp

Instructions

STEP 1
Cook the rice according to the package directions. While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally. Remove the vegetables from the skillet.
STEP 2
Season the chicken as desired. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
STEP 3
Stir in the soup, 1/4 cup water and mustard – heat to a boil. Return the vegetables and chicken to the skillet. Reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture with hot cooked rice.

Campbell’s Savory Chicken Rice

Ingredients

4 servings

Campbell’s® condensed cream of chicken soup1 (10.5 oz) can
1 1/3 cups long grain white rice, uncooked
extra virgin olive oil2 tbsp
2 cloves garlic, minced
broccoli florets2 cups
6 ounces white mushrooms, sliced (about 2 cups)
1 1/4 lb chicken breasts, boneless skinless, cut into 1-inch pieces
dry white wine (such as Chardonnay)1/4 cup
Dijon mustard1 tbsp

Instructions

STEP 1
Cook the rice according to the package directions. While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally. Remove the vegetables from the skillet.
STEP 2
Season the chicken as desired. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet. Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
STEP 3
Stir in the soup, 1/4 cup water and mustard – heat to a boil. Return the vegetables and chicken to the skillet. Reduce heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture with hot cooked rice.

Campbell’s Savory Chicken Rice

Ingredients

Instructions

STEP 1

STEP 2

STEP 3

Campbell’s Savory Chicken Rice

Ingredients

Instructions

STEP 1

STEP 2

STEP 3