Savory Skillet Chicken & Rice
This one-skillet dish has it all...seasoned chicken, rice and green beans, ready to serve in 40 minutes!
Ingredients
1.25 pounds boneless, skinless chicken breast
1 tablespoon olive oil
1 medium onion, minced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup water
0.75 cup milk
1 tablespoon soy sauce
0.25 teaspoon dried thyme, crushed
1 cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)
16 ounces frozen french cut green beans, thawed
1 cup French fried onions
1 tablespoon olive oil
1 medium onion, minced (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1 cup water
0.75 cup milk
1 tablespoon soy sauce
0.25 teaspoon dried thyme, crushed
1 cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)
16 ounces frozen french cut green beans, thawed
1 cup French fried onions
Instructions
Season the chicken as desired. Heat oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
Add the onion to the skillet. Cook until the onion is tender, stirring occasionally. Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the rice mixture well. Stir in the green beans. Top the mixture with the chicken. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve hot, sprinkled with the French fried onions.
Add the onion to the skillet. Cook until the onion is tender, stirring occasionally. Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the rice mixture well. Stir in the green beans. Top the mixture with the chicken. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve hot, sprinkled with the French fried onions.
Savory Skillet Chicken & Rice
This one-skillet dish has it all...seasoned chicken, rice and green beans, ready to serve in 40 minutes!
Directions
Print
Season the chicken as desired. Heat oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until well browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.Add the onion to the skillet. Cook until the onion is tender, stirring occasionally. Stir the soup, water, milk, soy sauce, thyme and rice and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.Stir the rice mixture well. Stir in the green beans. Top the mixture with the chicken. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste. Serve hot, sprinkled with the French fried onions.
Ingredients
1.25 pounds boneless, skinless chicken breast1 tablespoon olive oil1 medium onion, minced (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup water0.75 cup milk1 tablespoon soy sauce0.25 teaspoon dried thyme, crushed1 cup uncooked parboiled long-grain white rice (parboiled rice is also sometimes called converted rice)16 ounces frozen french cut green beans, thawed1 cup French fried onions
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