Heat the butter in a 10-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.Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup2 cups water2 cups uncooked instant white rice1 cup frozen peas and carrots
A buttery, creamy and robust Italian class...
Our recipe for Lemon Chicken with Wine & C...
This centerpiece salad features grilled ch...
These flavor-packed, grilled chicken skewe...