Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth0.75 cup water1 small carrot, shredded (about 1/4 cup)2 green onion, sliced (about 1/4 cup)1 tablespoon grated Parmesan cheese1 cup uncooked long grain white rice
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