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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breast halves (about 1 pound) |
1 (10 3/4 ounce) can campbell's cream of chicken soup (with herbs) |
1/2 cup milk |
broth simmered rice |
Directions:
1. In medium skillet over medium-high heat, heat oil.
2. Add chicken and cook 8 minutes or until browned.
3. Set chicken aside.
4. Pour off fat.
5. Add soup and milk.
6. Heat to a boil.
7. Return chicken to pan.
8. Reduce heat to low.
9. Cover and cook 5 minutes or until chicken is no longer pink.
10. Broth Simmered Rice: In medium saucepan over medium-high heat, heat 1 can CAMPBELL'S Condensed Chicken Broth and 1 cup water to a boil.
11. Stir in 2 cups uncooked Minute Original Rice.
12. Cover and remove from heat.
13. Let stand 5 minutes.
14. Fluff with fork.
15. Creamy Mushroom-Garlic Chicken: Substitute 1 can (10% ounces) CAMPBELL'S Condensed Cream of Mushroom with Roasted Garlic Soup for Cream of Chicken with Herbs Soup.
16. Quick Herbed Chicken Dijon: In step 2 add 1 tablespoon Dijon-style mustard with the soup and milk.
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