Creamy Risotto-Style Chicken & Rice
Savory dinners like this one-skillet creamy chicken and rice allow you to transform on-hand ingredients into a delicious meal your whole family will enjoy!
serves
4
people
Ingredients
cost per recipe: $9.79
The price is determined by the national average.
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1 1/4
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
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1/2
teaspoon dried thyme, crushed
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1/2
teaspoon ground black pepper
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2
tablespoons olive oil
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1
large onion, chopped (about 1 cup)
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1
large red bell pepper, diced (about 1 cup)
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2
cloves garlic, minced
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1
cup uncooked long grain white rice
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3 1/2
cups Swanson® Unsalted Chicken Stock
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
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1
tablespoon grated Parmesan cheese
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1
tablespoon chopped fresh parsley
How to Make It
Step 1
Season the chicken with the thyme and black pepper.
Step 2
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
Step 3
Heat the remaining oil in the skillet. Add the onion, red pepper and garlic and cook for 3 minutes or until the vegetables are tender-crisp, stirring often.
Step 4
Add the rice and cook and stir for 2 minutes or until the rice is lightly browned. Stir in 1 cup stock. Stir in the remaining stock and the soup and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.
Step 5
Return the chicken to the skillet and cook for 5 minutes or until the chicken is hot, stirring often. Sprinkle with the cheese and parsley.
Recipe Tips
- Recipe Note: For even more veggies, stir in 1 cup thawed frozen peas with the chicken in Step 5.
