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Skillet Cheesy Chicken & Rice

Skillet Cheesy Chicken & Rice

3.94 33

In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite!  Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce.

serves 4 people

Ingredients

cost per recipe: $10.55

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 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 1/2

    cups water

  • 1/2

    teaspoon onion powder

  • 1/4

    teaspoon ground black pepper

  • 1

    cup uncooked long grain white rice

  • 2

    cups frozen mixed vegetables (carrots, green beans, corn, peas)

  • 1/2

    cup shredded Cheddar cheese

view nutrition info

How to Make It

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes, stirring once halfway through the cooking time.
Stir in the vegetables.  Return the chicken to the skillet.  Sprinkle with the cheese.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Step 1

Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2

Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes, stirring once halfway through the cooking time.

Step 3

Stir in the vegetables.  Return the chicken to the skillet.  Sprinkle with the cheese.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Recipe Tips

  • We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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

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

Buy Now
(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

Ratings & Reviews

(33)
  • MrsAnnieBee

    March 16, 2015

    The original baked version is much better

    The original recipe is much better. The "skillet" version needs quick cook "Minute" rice (regular rice needs longer cooking or precooked) which is bland at best, The rice needs the longer time to cook slowly and absorb the flavors.

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    Campbell's Kitchen March 26, 2015

    Thanks for your review. To add more flavor, season the chicken with salt, pepper or other herbs/spices as desired before sautéing in step 1. Also, the recipe was developed with regular long grain white rice, not minute rice. Check to assure you used a 12-inch skillet. If a smaller skillet was used that could affect the cooking time of the rice. If the rice is not cooked enough at 15 minutes, simmer a few minutes longer until desired tenderness is achieved.

  • Matthew F.

    May 4, 2019

    I added a can of mild green chilis (and of course extra cheese) - Spectacular!

    Yeah wow this was awesome. I added one can of mild green diced chilis and of course doubled up on the cheese, and it was wonderful!

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    (0) (0)
  • Christopher H.

    September 12, 2018

    This was a great easy week night meal

    Leave out the black pepper. Mine turned out annoyingly peppery You can add season later. Also, the chicken cooked fine. But I would like it better if the chicken wa cut up like fried rice.

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    (0) (0)
  • Jennifer C.

    August 17, 2018

    Ms.Jennifer

    Delicious!

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    (0) (0)
  • Sharon S.

    June 19, 2018

    Loved it.

    Cooked everything separate and then tossed it together. I used minute rice. Turned out great.

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    (0) (0)

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