Savory suppers like this one-pan chicken and rice recipe let you transform easy-to-find ingredients into elegant meals.
cost per recipe: $6.36
The price is determined by the national average.
pound skinless, boneless chicken breast halves, cut into cubes
small onion, finely chopped (about 1/4 cup)
small carrot, peeled and chopped (about 1/4 cup)
cup uncooked long grain white rice
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup
cups Swanson® Chicken Broth
cup frozen peas
Season the chicken as desired. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste.