Campbell's Kitchen Chicken Rice Skillet

Campbell's Kitchen Chicken Rice Skillet

2
Campbell's Kitchen 0

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

Ingredients 55 m {{adjustedServings}} servings 471 cals

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

  • Prep

  • Cook

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  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.
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Footnotes

  • Tip: If desired, remove the skin from the chicken before browning.
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Reviews 2

  1. 2 Ratings

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joefromtec
2/8/2010

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

daviskr
8/7/2012

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