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Creamy Risotto-Style Chicken & Rice

Creamy Risotto-Style Chicken & Rice

4
(1)

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: $10.33

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1/2

    teaspoon dried thyme, crushed

  • 1/2

    teaspoon ground black pepper

  • 2

    tablespoons olive oil

  • 1

    large onion, chopped (about 1 cup)

  • 1

    large red bell pepper, diced (about 1 cup)

  • 2

    cloves garlic, minced

  • 1

    cup uncooked long grain white rice

  • 3 1/2

    cups Swanson® Unsalted Chicken Stock

  • 1

    can Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

  • 1

    tablespoon grated Parmesan cheese

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

Season the chicken with the thyme and black pepper. 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.
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.
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.
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.
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.

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Made With
Swanson® Unsalted Chicken Stock

Swanson® Unsalted Chicken Stock

BUY NOW
Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

BUY NOW

Ratings & Reviews

(1)
  • calix

    August 12, 2013

    easy and filling

    Great recipe, easy to make.

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