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Herbed Chicken, Vegetable and Rice Skillet

"This hearty combination of sauteed chicken, garlic, mixed vegetables and rice simmers to goodness in a creamy sauce - perfect for a busy night when you need to get dinner on the table in a hurry."
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30 m servings 371 cals
Original recipe yields 4 servings

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  • Prep

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  1. Sprinkle the chicken with the garlic powder.
  2. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides. Remove the chicken from the skillet.
  3. Stir the soup, water and pepper in the skillet. Heat to a boil.
  4. Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.


  • Tip: *Or use 1 can (10 3/4 ounces) Campbell's® Cream of Chicken or 98% Fat Free Cream of Chicken Soup.
  • Tip: **For creamier rice, increase the water to 1 2/3 cups.

Nutrition Facts

Per Serving: 371 calories; 8.9 g fat; 41.4 g carbohydrates; 29.2 g protein; 68 mg cholesterol; 582 mg sodium. Full nutrition

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This is pretty good. I used 3/4 cup basmati rice instead of instant and same amount of water as the recipe. I fried up the rice to give it a slight golden color then I added the water and cooked...