Creamy Ranch Chicken and Carrots |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1 tablespoon vegetable oil |
1 1/4 pounds skinless, boneless chicken breast halves |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
3/4 cup milk |
1 (1 ounce) package ranch salad dressing mix |
3 cups frozen crinkle-cut carrots |
1 cup regular long-grain white rice, prepared according to package directions |
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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