“This hearty combination of sauteed chicken, garlic, mixed vegetables and rice simmers to goodness in a creamy sauce - perfect for a busy night when you need to get dinner on the table in a hurry.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Sprinkle the chicken with the garlic powder.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
- Stir the soup, water and pepper in the skillet. Heat to a boil.
- Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Nutrition
Amount Per Serving (4 total)
- Calories
- 371 cal
- 19%
- Fat
- 8.9 g
- 14%
- Carbs
- 41.4 g
- 13%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"This is pretty good. I used 3/4 cup basmati rice instead of instant and same amount of water as the recipe. I fried up the rice to give it a slight golden color then I added the water and cooked for 5..." See more minutes uncovered before adding the veggies and chicken.I cooked it covered and on low heat for 15 minutes to get the rice cooked through ."
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