Cajun Chicken with Rice
This one-skillet dish has everything you need...chicken, rice and vegetables topped with Cheddar cheese.
Ingredients
1.5 pounds skinless, boneless chicken breast halves(about 6 breast halves)
1.5 teaspoons Cajun seasoning(or to taste)
1 tablespoon olive oil
1.5 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
1 cup fresh or frozen broccoliflorets or frozen peas and carrots
1 cup shredded Cheddar cheese(about 4 ounces)
1.5 teaspoons Cajun seasoning(or to taste)
1 tablespoon olive oil
1.5 cups water
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
1 cup fresh or frozen broccoliflorets or frozen peas and carrots
1 cup shredded Cheddar cheese(about 4 ounces)
Instructions
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch nonstick skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Add the water and soup to the skillet. Stir in the rice and broccoli and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the cheese. Cover and cook until the cheese is melted. Let stand, covered, for 5 minutes.
Add the water and soup to the skillet. Stir in the rice and broccoli and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the cheese. Cover and cook until the cheese is melted. Let stand, covered, for 5 minutes.
Cajun Chicken with Rice
This one-skillet dish has everything you need...chicken, rice and vegetables topped with Cheddar cheese.
Directions
Print
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch nonstick skillet. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Add the water and soup to the skillet. Stir in the rice and broccoli and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top with the cheese. Cover and cook until the cheese is melted. Let stand, covered, for 5 minutes.
Ingredients
1.5 pounds skinless, boneless chicken breast halves(about 6 breast halves)1.5 teaspoons Cajun seasoning(or to taste)1 tablespoon olive oil1.5 cups water1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix1 cup fresh or frozen broccoliflorets or frozen peas and carrots1 cup shredded Cheddar cheese(about 4 ounces)
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