Campbell's Kitchen Chicken Rice Skillet

Campbell's Kitchen Chicken Rice Skillet

2

"Only one pan to clean is the bonus for the cook who serves this preferred dinner of chicken and rice. "

Ingredients

55 m servings 471 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 37.8 g
  • 76%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 638 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
  2. Stir the broth, garlic powder, hot pepper sauce, if desired, green pepper, tomatoes and rice in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 30 minutes or until the chicken is cooked through.

Footnotes

  • Tip: If desired, remove the skin from the chicken before browning.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

made this exactly as recipe was written. next time, no skin, got soggy after so long in liquid. would add salt&pepper while cooking and fresh gralic and onion

very good! i doubled the recipe and made it in a stock pot. turned out great!