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Oriental Chicken Skillet

Oriental Chicken Skillet

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Campbell's Kitchen

Golden chicken breasts join green beans and a creamy sauce made with Campbell's® Condensed Cream of Chicken Soup seasoned with ginger and soy, and served over rice.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet


  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
  2. Stir the soup, water, soy sauce, ginger, beans and green onions into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve with rice.
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This is so fast and easy! I cubed my meat, used probably double the amount of frozen veggies which were stir fry mix (we love veggies), and i added 1/4 cup soy sauce rather than 1 T. Also added some sesame oil which added a nice flavor. I will make this over and over and it can be changed up as easy as replacing the type of meat or veggies. Cream soup is something i always have in my pantry.


I also used seaseme seed oil.. And to make this more "oriental" I added a 1/2 cup of peanut butter with the COC soup and sprinkled the finished product with seasame seeds... Yummy


I give this five stars simply because it was delicious and crazy quick to make. Albeit, I used leftovers to make it and canned was still wonderfully delicious. Even my insanely picky 6 year old ate it (and he hates anything to do with rice). I admit, I used canned chicken and canned green beans...but I also used jasmine rice which really added a nice little background sweetness (I love jasmine rice). I totally recommend this, if nothing is super quick.