Chicken And Rice Recipe With Cream Of Mushroom Soup Campbell's
Table of Contents [Show]
Description
This is a classic chicken and rice dish that is creamy, comforting, and easy to make. The addition of Campbell's Cream of Mushroom Soup adds a rich and savory flavor to the dish. This recipe is perfect for a weeknight dinner or for a gathering with friends and family.Prep Time
The prep time for this recipe is around 15-20 minutes.Cook Time
The cook time for this recipe is around 45-50 minutes.Ingredients
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 can Campbell's Cream of Mushroom Soup
- 1/2 cup milk
- 4 boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped fresh parsley for garnish (optional)
Equipment
- Large skillet
- Measuring cups and spoons
- Wooden spoon or spatula
- Cutting board and knife
- Aluminum foil (optional)
Method
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium-high heat.
- Sprinkle the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
- Add the chicken breasts to the skillet and cook for 5-6 minutes on each side or until golden brown.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the rice and water and bring to a boil.
- Reduce the heat to low, cover the skillet with a lid or aluminum foil, and let it simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.
- In a medium bowl, mix together the cream of mushroom soup and milk.
- Once the rice is cooked, stir in the cream of mushroom mixture into the skillet.
- Place the chicken breasts on top of the rice and cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the sauce is bubbly.
- Garnish with chopped fresh parsley (optional) and serve hot.
Notes
- You can use other types of rice, such as brown rice or basmati rice, but adjust the cooking time and water ratio accordingly.
- If you don't have an oven-safe skillet, you can transfer the rice and chicken to a baking dish before baking in the oven.
- You can add other vegetables, such as sliced mushrooms, diced onions, or frozen peas, to the skillet before adding the rice and water for more flavor and nutrition.
Nutrition Info
- Serving size: 1 chicken breast with 1/4 of the rice and sauce mixture
- Calories: 380
- Total fat: 11g
- Saturated fat: 3g
- Cholesterol: 90mg
- Sodium: 590mg
- Total carbohydrate: 35g
- Dietary fiber: 1g
- Sugar: 3g
- Protein: 33g
Recipe Tips
- Make sure to season the chicken breasts well with garlic powder, paprika, salt, and pepper for maximum flavor.
- Use a meat thermometer to check if the chicken is fully cooked, which should reach an internal temperature of 165°F.
- You can use low-fat or fat-free milk to reduce the calorie and fat content of the dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.
Enjoy this delicious and creamy chicken and rice recipe with Campbell's Cream of Mushroom Soup for a warm and satisfying meal that everyone will love!
Post a Comment for "Chicken And Rice Recipe With Cream Of Mushroom Soup Campbell's"