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Creamy chicken and rice

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 10MINS

1 tbsp olive oil

750 gm chicken thigh fillets, chopped

1 leek halved and sliced

420g can Campbell’s Condensed Cream of Chicken Soup

½ cup thickened cream

STEP 1 Heat oil in a large frying pan. Cook chicken until golden. Set aside. Cook leek in same pan for 2-3 mins
until softened.

STEP 2 Return chicken to the pan add Campbell’s Condensed Cream of Chicken Soup and cream, stirring until
combined. Season to taste.

STEP 3 Serve with green beans and rice.