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Chicken And Rice Recipe With Cream Of Mushroom Soup Campbell's

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CAMPBELL'S INSTANT SOUP SUP (MUSHROOM / CHEESE / WILD / PUMPKIN / CREME CHICKEN / CHICKEN
CAMPBELL'S INSTANT SOUP SUP (MUSHROOM / CHEESE / WILD / PUMPKIN / CREME CHICKEN / CHICKEN from shopee.com.my

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

  1. Preheat the oven to 375°F.
  2. In a large skillet, heat the olive oil over medium-high heat.
  3. Sprinkle the chicken breasts with garlic powder, paprika, salt, and pepper on both sides.
  4. Add the chicken breasts to the skillet and cook for 5-6 minutes on each side or until golden brown.
  5. Remove the chicken from the skillet and set aside.
  6. In the same skillet, add the rice and water and bring to a boil.
  7. 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.
  8. In a medium bowl, mix together the cream of mushroom soup and milk.
  9. Once the rice is cooked, stir in the cream of mushroom mixture into the skillet.
  10. Place the chicken breasts on top of the rice and cover the skillet with a lid or aluminum foil.
  11. Bake in the preheated oven for 20-25 minutes or until the chicken is fully cooked and the sauce is bubbly.
  12. 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!


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