15-minute Chicken & Rice
15-minute Chicken & Rice
15-minute Chicken & Rice
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!
Campbell’s®
Campbell’s®
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Recipe - Rosemount
15-minute-chicken-and-rice.jpg
15-minute Chicken & Rice
0
Servings4
Cook Time25 Minutes
0
Ingredients
1 ¼ pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1 tablespoon vegetable oil
1 can (10 ½ ounces) Campbell’s® Condensed Cream of Chicken Soup (or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup)
1 ½ cups water
¼ teaspoon paprika
2 cups uncooked instant white rice (for creamier rice, decrease to 1 ½ 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

  • If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that ¼ 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 ½ 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.
0 minutes
Prep Time
25 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 ¼ pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
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Perdue Boneless Chicken Breast 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 ½ 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 ½ cups water
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Cub Drinking Water, Purified, 1 Gallon
$1.49$1.49/gal
¼ teaspoon paprika
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McCormick Paprika, 2.12 Ounce
$4.99$2.35/oz
2 cups uncooked instant white rice (for creamier rice, decrease to 1 ½ cups)
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Minute White Rice, Light & Fluffy, 28 Ounce
$5.39$0.19/oz
2 cups fresh or frozen broccoli florets (about 6 ounces)
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Produce Broccoli Bunch, 1 Each
$3.99

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

  • If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that ¼ 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 ½ 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.