Ingredients
- INGREDIENTS:
- 3/4 pound skinless, boneless chicken breast halves, cut into cubes
- 1 small onion, finely chopped (about 1/4 cup)
- 1 small carrot, chopped (about 1/4 cup)
- 1 cup uncooked regular long-grain white rice
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, Healthy Request® or 98% Fat Free)
- 1 3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1/8 teaspoon ground black pepper
- 1/2 cup frozen peas
Preparation
Step 1
DIRECTIONS:
1. Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
2. Stir the onion, carrot and rice in the skillet and cook and stir until the rice is browned.
3. Stir the soup, broth and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
4. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Makes: 4 servings (about 1 1/2 cups each).