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Creamy Ranch Chicken and Carrots

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Campbell's Kitchen

Get a little saucy with this all-in-one skillet dish featuring chicken, rice, carrots and a creamy mushroom-ranch sauce. It's ready to serve in just 30 minutes!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 58.2g
  • 19%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1190 mg
  • 48%

Based on a 2,000 calorie diet

Directions

  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.
  2. Stir the soup, milk, dressing mix and carrots in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through and the carrots are tender. Serve the chicken and sauce with the rice.
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Reviews

dee24
3
1/5/2012

Soo good! My dad and my grandma loved it!

paulakaymn
0
11/9/2013

This was really decent. The only changes I made were to substitute cream of chicken for the cream of mushroom and canned carrots instead of frozen (added for a few minutes at the end) since I didn't have the other options on hand. I did have to simmer for longer since one of the pieces of chicken was still VERY rare in the inside but it still turned out pretty good!