Looking for a new chicken dinner idea? This family-pleasing recipe can be on the table in just 30 minutes using ingredients that you probably have in your pantry. Garlic, honey and soy sauce give our cream of mushroom soup a bit of an Asian flair while crushed red pepper gives just the right amount of heat. With a full serving of veggies, and an excellent source of protein, Vitamin A and Vitamin C, you can’t go wrong. Boost your fiber, too, by serving it over cooked brown rice!
cost per recipe: $11.38
The price is determined by the national average.
pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
tablespoons olive oil
teaspoon minced garlic
cups broccoli florets
tablespoon reduced sodium soy sauce
teaspoon crushed red pepper
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cups hot cooked brown rice or white rice
green onion, sliced (about 2 tablespoons)
tablespoons sliced almonds, toasted
Season the chicken as desired.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Add the garlic and cook and stir for 1 minute. Add the broccoli and cook until tender-crisp, stirring occasionally.
Stir the soy sauce, honey, red pepper, water and soup in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 3 minutes or until the chicken is cooked through. Season to taste. Serve the chicken mixture over the rice. Sprinkle with the green onion and almonds.