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Savory Skillet Chicken & Rice

Savory Skillet Chicken & Rice

3.8 5

This one-skillet dish has it all...seasoned chicken, rice and green beans, ready to serve in 40 minutes!

serves 4 people

Ingredients

cost per recipe: $7.70

The price is determined by the national average.

  • 1 1/4

    pounds boneless, skinless chicken breast

  • 1

    tablespoon olive oil

  • 1

    medium onion, minced (about 1/2 cup)

  • 1

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

  • 1

    cup water

  • 3/4

    cup milk

  • 1

    tablespoon soy sauce

  • 1/4

    teaspoon dried thyme, crushed

  • 1

    cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)

  • 16

    ounces frozen french cut green beans, thawed

  • 1

    cup French fried onions

view nutrition info

How to Make It

Season the chicken as desired.  Heat oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).  Remove the chicken from the skillet. Add the onion to the skillet.  Cook until the onion is tender, stirring occasionally.  Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes. Stir the rice mixture well.  Stir in the green beans.  Top the mixture with the chicken.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.  Season to taste.  Serve hot, sprinkled with the French fried onions.
Step 1

Season the chicken as desired.  Heat oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).  Remove the chicken from the skillet.

Step 2

Add the onion to the skillet.  Cook until the onion is tender, stirring occasionally.  Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes.

Step 3

Stir the rice mixture well.  Stir in the green beans.  Top the mixture with the chicken.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.  Season to taste.  Serve hot, sprinkled with the French fried onions.

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

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

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

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

Buy Now

Ratings & Reviews

(5)
  • Bev M.

    September 23, 2013

    This is a good quickish fix!

    Came out very good, though as others have said, it needed extra liquid. Other than that, no complaints.

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  • john.troglia

    August 29, 2008

    Savory Skillet Chicken & Rice

    It was too dry, and the rice didn't cook all the way in the time it said it would.

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    (0) (0)
  • jontin

    October 28, 2007

    Savory Skillet Chicken & Rice

    I used Garlic Mushroom soup and oregano instead of thyme.

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    (0) (0)
  • jason.thompson

    July 10, 2006

    Savory Skillet Chicken & Rice

    i saw the note about needing more liquid, so i added a little more milk and only drained half the water from the can of beans.

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    (0) (0)
  • Heather

    November 18, 2005

    Savory Skillet Chicken & Rice

    Needed more liquid.

    Was this helpful?

    (0) (0)

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