15-Minute Chicken & Rice Dinner

Ingredients

• 1.25 lb boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces; seasoned with salt and pepper)
• 1 tbsp vegetable oil
• 10.5 oz Campbell’s® Condensed Cream of Chicken Soup (1 can; may use 98% Fat Free or Unsalted versions)
• 1.5 cup water
• 0.25 tsp paprika (plus additional for sprinkling)
• 2 cup instant white rice (uncooked; for creamier rice, decrease to 1.5 cups)
• 2 cup broccoli florets (fresh or frozen; about 6 ounces)

Steps

1. 1

   Season the chicken with salt and pepper.

2. 2

   Heat the vegetable oil in a 12-inch skillet over medium-high heat. Ensure the skillet and oil are hot before adding the chicken to prevent sticking.

3. 3

   Add the chicken to the skillet and cook for 6 minutes, turning once, until golden on both sides. Remove the chicken from the skillet and set aside.

4. 4

   In the same skillet, stir together the condensed soup, water, and 1/4 teaspoon of paprika. Heat the mixture until it reaches a boil.

5. 5

   Stir in the uncooked instant rice and the broccoli florets.

6. 6

   Reduce the heat to low.

7. 7

   Return the chicken and any accumulated juices to the skillet. Sprinkle the chicken with additional paprika.

8. 8

   Cover the skillet and cook for 5 minutes, or until the chicken is no longer pink in the center (internal temperature should reach 165°F) and the rice is tender.

9. 9

   Season to taste before serving.

Notes

Variations: You can use instant brown rice instead of white; just reduce the quantity to 1 1/2 cups. This recipe works with any variety of Campbell's condensed cream soup, including Cheddar Cheese. If using the Unsalted Cream of Chicken soup, the test kitchen recommends adding 1/4 teaspoon of salt to enhance flavor.

Nutrition per serving

• main dish
• one-pan
• skillet
• chicken
• quick dinner
• weeknight meal
• 15-minute meal