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15-Minute Chicken & Rice Dinner

(190) See reviews
  • prep time: 5 min
  • total time: 15 min
  • serves: 4 people
  • calories: 454 1 serving

Here it is, your perfect busy day dinner recipe!  15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish.  It also uses ingredients you usually have on hand, so there's no need to make a late grocery run!  Start by browning some chicken breasts, then add condensed cream of chicken soup, water, instant rice and broccoli to the skillet.  Just make sure you're using instant rice so it cooks quickly!  You can even use instant brown rice- see the tip below for how.  This 15-Minute Chicken & Rice Dinner recipe is so quick and easy, no one will even have time to ask, What's for dinner?

Ingredients

cost per recipe: $7.46

  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
  • 1 tablespoon vegetable oil
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
  • 1 1/2 cups water
  • 1/4 teaspoon paprika
  • 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
  • 2 cups fresh or frozen broccoli florets (about 6 ounces)

Instructions

  • Tips

    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • This recipe will work with any variety of Campbell's® condensed cream soup (even Cheddar cheese!).
    • Can I use brown rice instead!  Yes, as long as it's instant brown rice.  Just reduce the amount to 1 1/2 cups.
    • Want to make enough to serve 8?  Use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the chicken in 2 batches- if you do it all at once it won't brown as well).  For creamier rice, reduce the doubled amount of rice from 4 to 3 cups.

  • Step 1

    Season the chicken with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 6 minutes or until 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

    Stir the soup, water and paprika in the skillet and heat to a boil.  Stir in the rice and broccoli.  Reduce the heat to low.  Return the chicken to the skillet.  Sprinkle the chicken with additional paprika.  Cover and cook for 5 minutes or until the chicken is done and the rice is tender.  Season to taste before serving.

Reviews

(190)
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  • Great recipe.

    Rai R.
    November 23, 2016

    Quick, easy and delicious! Was craving this and once I made it, everyone loved it. I did use chicken flavored instant rice though, we are chicken lovers.

  • A little bland, but pretty decent

    Linda E.
    September 30, 2017

    Despite the sodium in the soup, I had to add salt to bring the flavors out more. All in all, not a bad quick supper for a busy day. Would be good with cheddar cheese soup to make a chicken broccoli rice Au Gratin.

  • Easy, Delicious, and I could make it!

    Lindsay C.
    November 1, 2017

    I was able to follow this fast and easy recipe and it turned out so perfect. My family loved it as well. I chose the Cream of Chicken Soup with Herbs and found a new soup to love as well. Thank you!

  • Great Expectations Unrealized

    Patricia P.
    July 15, 2020

    Unfortunately, this did not work for me. I found the amount of water was vastly insufficient; I had to keep adding more and more at 1/4c. intervals until I'd added about a full cup in total. By that time, the rice was finally done - after about an additional 30 minutes- but the flavor was completely washed out and bland. I recommend reducing the rice to 1 c and keeping the water at the recommended amount. I will not make this recipe again.

  • Delicious

    Peg C.
    June 29, 2020

    I made the following substitutions: Milk instead of water 16 oz bag frozen corn 12.5 oz can white chunk chicken Added a 4oz can sliced mushrooms Cooked per recipe except did not brown the fully cooked chicken! Great meal from food pantry donations!

    • Campbell Soup Company
      July 1, 2020

      So great how you were able to customize the recipe with what you had on hand!

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    Campbell's Pinterest
    Calories 416
    Total Fat 11 g
    Sat. Fat 2.0 g
    Trans Fat 0 g
    Cholesterol 77 mg
    Sodium 584 mg
    Total Carb 46 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 27 g
    Vitamin D 0 %DV
    Calcium 3 %DV
    Iron 19 %DV
    Potassium 10 %DV
    Calories 418
    Total Fat 8 g
    Sat. Fat 1.6 g
    Trans Fat 0 g
    Cholesterol 89 mg
    Sodium 540 mg
    Total Carb 45 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 36 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 25 %DV
    Potassium 10 %DV
    Calories 454
    Total Fat 12 g
    Sat. Fat 2.5 g
    Trans Fat 0 g
    Cholesterol 89 mg
    Sodium 126 mg
    Total Carb 47 g
    Dietary Fiber 0 g
    Sugar 0 g
    Added Sugars 0 g
    Protein 36 g
    Vitamin D 0 %DV
    Calcium 4 %DV
    Iron 25 %DV
    Potassium 10 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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