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Skillet Cheesy Chicken and Rice

Skillet Cheesy Chicken and Rice

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Campbell's Kitchen

In these busy times, one-skillet dishes are the way to go...and this cheesy dish is a family-favorite! Plus, the kids will want to eat their veggies, because we've tucked them in to a flavorful, creamy sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 561 kcal
  • 28%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 55.1g
  • 18%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 741 mg
  • 30%

Based on a 2,000 calorie diet


  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
  2. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
  3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
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This was a great way to whip up a short-notice dinner. For the vegetables, I just threw in what I had on hand - fresh carrots, onions and bell pepper. I put the carrots in with the rice so they would cook through, and added the onion and pepper about 8 minutes before the rice was done. I also improvised with the cheese (didn't have cheddar) so I shredded some mozzarella and asiago, and also added some grated parmesan. It turned out pretty good!


I just made this recipe. I did make the recipe the same way that it was written.I will never pass this recipe on.

Angel Erickson

This meal is amazing! I made it exactly as the recipe says and the hole family loved it! I well be making it again and again!