15-Minute Chicken & Rice Dinner
15-Minute Chicken & Rice Dinner
15-Minute Chicken & Rice Dinner
You can't go wrong with chicken and rice! This recipe is a reliable favorite and ready to eat in just 15 minutes.
Campbell’s®
Campbell’s®
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Recipe - Silver Lake
15 Minute Chicken Rice.jpg
15-Minute Chicken & Rice Dinner
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1 1/4 lbs 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)
Directions
  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.
  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. 

Tips

  1. 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.
  2. This recipe will work with any variety of Campbell's® condensed cream soup (even Cheddar cheese!).
  3. Can I use brown rice instead! Yes, as long as it's instant brown rice. Just reduce the amount to 1 1/2 cups.
  4. 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.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 1/4 lbs boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
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Cub Boneless Skinless Chicken Breasts Family Pack, 3.1 Pound
$15.47 avg/ea$4.99/lb
1 tablespoon vegetable oil
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Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.69$0.15/oz
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
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Campbell's Condensed Soup, Cream of Chicken, 10.5 Ounce
$1.69$0.16/oz
1 1/2 cups water
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Cub Foods Water, Distilled, 1 Gallon
$1.49$1.49/gal
1/4 teaspoon paprika
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McCormick Smoked Paprika, 0.9 Ounce
$4.29$4.77/oz
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
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Essential Everyday Rice, White, Instant, 14 Ounce
$2.39$0.17/oz
2 cups fresh or frozen broccoli florets (about 6 ounces)
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Essential Everyday Broccoli Florets, 16 Ounce
$1.99$0.12/oz

Directions

  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.
  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. 

Tips

  1. 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.
  2. This recipe will work with any variety of Campbell's® condensed cream soup (even Cheddar cheese!).
  3. Can I use brown rice instead! Yes, as long as it's instant brown rice. Just reduce the amount to 1 1/2 cups.
  4. 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.