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Savory Chicken & Rice

Savory Chicken & Rice

4 1

Sophisticated and simple...it doesn't get any better than this easy-to-make skillet dish featuring sautéed chicken in a creamy white wine-Dijon sauce.

serves 4 people

Ingredients

cost per recipe: $9.63

The price is determined by the national average.

  • 2

    cups uncooked instant white rice

  • 2

    tablespoons olive oil

  • 2

    cloves garlic, minced

  • 2

    cups broccoli florets

  • 6

    ounces mushrooms, sliced (about 2 cups)

  • 1 1/4

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

  • 1/4

    cup white wine (we like Chardonnay in this recipe)

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1/4

    cup water

  • 1

    tablespoon Dijon-style mustard

view nutrition info

How to Make It

Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat.  Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally.  Remove the vegetables from the skillet. Season the chicken as desired.  Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.  Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the soup, water and mustard heat to a boil.  Return the vegetables and chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Serve the chicken mixture with the hot cooked rice.
Step 1

Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat.  Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally.  Remove the vegetables from the skillet.

Step 2

Season the chicken as desired.  Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.  Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.

Step 3

Stir in the soup, water and mustard heat to a boil.  Return the vegetables and chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Serve the chicken mixture with the hot cooked rice.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

(1)
  • kareles

    February 26, 2008

    Savory Chicken & Rice

    This was very good! I'm on a diet and feel no regret about eating it. I made mine with brown rice rather than white and used the fat free soup and milk. Went great with a wheat roll and salad. My fiance loved it too, had no idea he only had 5 grams of fat on his plate!!

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