This hearty combination of sautéed chicken, garlic, mixed vegetables and rice simmers to goodness in a creamy sauce--perfect for a busy night when you need to get dinner on the table in a hurry.
cost per recipe: $8.33
The price is determined by the national average.
pounds skinless, boneless chicken breast halves
teaspoon garlic powder
tablespoon vegetable oil
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken with Herbs Soup*
teaspoon ground black pepper
cups uncooked instant white rice
cups frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
Sprinkle the chicken with the garlic powder.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water and pepper in the skillet. Heat to a boil.
Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.