Well, we have our first tested recipe to go into the cook book. It is 15-minute Chicken & Rice Dinner. I saw this recipe in November 2010 on Campbell's Kitchen website. I made it tonight and it was yummy and definitely cook book worthy! I served mine with cornbread muffins.
Ingredients:
1 TBSP Vegetable Oil (I used garlic oil)
4 Skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz) Campbell's Condensed Cream of Chicken Soup
1 1/2 cups of water
1/4 Tsp paprika
1/4 Tsp black pepper
2 cups uncooked instant white rice
2 cups frozen broccoli florets (cut small)
Directions:
Heat the oil 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 soup, water, paprika & pepper in the skillet and heat to a boil. Scrape any chicken pieces off bottom of pan. Stir in rice and broccoli. Reduce heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through.
No comments:
Post a Comment