Sautéed chicken, simmered in creamy chicken soup with green peas and rice ... stir in the Parmesan and dinner's ready!

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through.

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  • Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes.

  • Stir in bacon bits and Parmesan cheese.

Tips

* Or substitute grated Romano cheese.

Nutrition Facts

535 calories; protein 38.8g 78% DV; carbohydrates 60.1g 19% DV; fat 15g 23% DV; cholesterol 81.3mg 27% DV; sodium 928.6mg 37% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/27/2017
I really liked this recipe. Easy and tasty. Like another reviewer I don't use minute rice (what can I say? I'm a purist) so I adjusted the instructions slightly: 1. Bring 2 cups salted water to a boil. 2. Add 1 cup uncooked long grain white rice. Lower heat to low and cover. Simmer 20 minutes. 3. While rice is simmering heat oil (I use olive) over medium-high heat and add chicken strips (or chunks). Cook and stir until cooked through about 4-5 minutes. 4. Add condensed soup peas and milk to chicken. Bring to a boil stirring frequently. Turn heat to medium low and simmer for 5 minutes. 5. When rice is done stir it into soup mixture then stir in Parmesan and bacon bits. 6. Stir well then let stand for 3-5 minutes. I doubled this then discovered I didn't have to. The single recipe would have been more than enough for our family of 4 to have very generous portions. Leftovers are great the next day! Read More
(3)

Most helpful critical review

Rating: 2 stars
06/04/2014
Rice didn't cook through so dish was crunchy. Need to cut down on rice or increase liquids and cook time. Read More
(2)
18 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
04/27/2017
I really liked this recipe. Easy and tasty. Like another reviewer I don't use minute rice (what can I say? I'm a purist) so I adjusted the instructions slightly: 1. Bring 2 cups salted water to a boil. 2. Add 1 cup uncooked long grain white rice. Lower heat to low and cover. Simmer 20 minutes. 3. While rice is simmering heat oil (I use olive) over medium-high heat and add chicken strips (or chunks). Cook and stir until cooked through about 4-5 minutes. 4. Add condensed soup peas and milk to chicken. Bring to a boil stirring frequently. Turn heat to medium low and simmer for 5 minutes. 5. When rice is done stir it into soup mixture then stir in Parmesan and bacon bits. 6. Stir well then let stand for 3-5 minutes. I doubled this then discovered I didn't have to. The single recipe would have been more than enough for our family of 4 to have very generous portions. Leftovers are great the next day! Read More
(3)
Rating: 4 stars
03/14/2017
Specific techniques are required for risotto and for a pasta carbonara...neither of which I've made but neither of which are represented here. I am not trying to be a food snob. My only gripe is with the title. Read More
(3)
Rating: 4 stars
06/28/2014
Boiled the rice along with some vegetables first before adding it to chicken bacon and soup but besides that very good meal. Wish I had made more! Read More
(3)
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Rating: 2 stars
06/04/2014
Rice didn't cook through so dish was crunchy. Need to cut down on rice or increase liquids and cook time. Read More
(2)
Rating: 4 stars
09/02/2019
Sooo... I actually made two different versions of this recipe. In the first batch I made it according to the recipe, with the exception of using a brown rice, wild rice, and quinoa blend. On the second batch I used the same rice blend as my first batch and I added fresh mushrooms. The only adjustment I had to make in both of my versions was to add a little extra milk for the rice to soften and cook the right way. Both were great!!! Read More
Rating: 4 stars
03/07/2017
This was a pretty good super simple one dish meal. I don't use Minute rice in cooking so I just pre-cooked the rice and added it at the very end so it wouldn't get too starchy. The liquid ratio was just right with this method but I did use more than 1 cup of uncooked rice. I added some lemon juice at the end to give it more of a Greek flavor but that was just a whim. The flavor of the original (before I added the juice) was very good. I also cooked some onion celery and carrots in just to give it some extra vegetables. I don't think this really changed the flavor at all. Overall this is a very good recipe definitely a quick and hearty meal. Read More
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Rating: 4 stars
08/25/2015
Very tasty recipe. Followed the recipe the first time was a bit dry so i added an extra half cup of milk. Turned out perfect:) Works with your left over chicken and canned veggies also. Read More
Rating: 5 stars
06/29/2015
Yum! Read More
Rating: 2 stars
07/29/2019
I will not be making this again because the meal tasted very bland. There was absolutely no flavor the cream of chicken soup gave the risotto NO flavor. I would recommend making the sauce of the risotto from scratch. Read More