15-Minute Chicken & Rice Dinner Recipe

15-Minute Chicken & Rice Dinner RecipePhoto by: Campbell's Kitchen 15-Minute Chicken & Rice Dinner Recipe Rating 3

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This easy skillet supper features chicken, broccoli and rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup.

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15-Minute Chicken & Rice Dinner Recipe
  • Prep: 10 min. Cook: 15 min.
  • Yield: 4 Servings
    •
10 15 25

Ingredients

  • 1 tablespoon vegetable oil
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 1/2 cups water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked instant white rice *
  • 2 cups fresh or frozen broccoli flowerets

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 and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the 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 though. Yield: 4 servings.

    *For a creamier dish, decrease the rice to 1 1/2 cups.

    Tip: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.

Nutrition Information
Using Campbell's® Condensed Cream of Chicken Soup Calories: 436, Total Fat 12g, Saturated Fat 3g, Cholesterol 79mg, Sodium 613mg, Total Carbohydrate 48g, Dietary Fiber 3g, Protein 33g, Vitamin A 27%DV, Vitamin C 28%DV, Calcium 4%DV, Iron 18%DV

Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 406, Total Fat 8g, Saturated Fat 2g, Cholesterol 79mg, Sodium 443mg, Total Carbohydrate 47g, Dietary Fiber 3g, Protein 33g, Vitamin A 28%DV, Vitamin C 28%DV, Calcium 4%DV, Iron 18%DV

Originally published as 15-Minute Chicken & Rice Dinner Provided by Campbell's®

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Reviews for 15-Minute Chicken & Rice Dinner (17)

15-Minute Chicken & Rice Dinner Recipe

15-Minute Chicken & Rice Dinner

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Reviewed on May. 01, 2012 by bootheduke

Added more spices, and veggies, and cut the rice by half a cup. Used thighs instead of breasts. Worked out great.


Reviewed on Mar. 14, 2012 by Labbylover

This was awesome~I cut the ckn breasts in half and then rubbed them with salt, pepper, paprika before frying. I did as others in using Cream of Mushroom soup and ckn stock substituted for the water. I added the additional pepper, paprika to the rice/stock/broccoli mixture but then added FRESH MINCED GARLIC ~ boy did that taste awesome! My daughter and husband loved it!!


Reviewed on Nov. 19, 2011 by camommy11

we really liked this, it was quick and easy to make, and it tasted great! i added a touch of red pepper flakes!


Reviewed on Nov. 13, 2011 by kjordet

It looked pretty and smelled good, but I have to agree it was very bland. I think I'd want to make it again because it was so easy, but I'd definitely need to add more to the chicken and rice to give more flavor.


Reviewed on Oct. 23, 2011 by aulait

Perfect to the aforementioned,"Baked Chicken~Rice~Broccoli" recipe.Great for faster results and as tasty&can make this Recipe One's Own.Great for a Couple and Left~overs next day!


Reviewed on May. 22, 2011 by Saephan_Tina

This recipe turned out delicious! I made it for my boyfriend and with a few changes. I cut each chicken breast in half so it wouldn't be as thick. Instead of vegetable oil I used olive oil, while the chicken was cooking I sprinkled a little black pepper, ground nugmet, paparika, minced garlic and parsley flakes on each side. Instead of Condensed Chicken, I used cream of chicken and mushroom. For the water I substituted it with chicken broth. For more color I used frozen broccoli flowerets and carrots. For more thickness I used 1 1/2 cups of rice instead of 2. This is a great recipe my boyfriend loved it and I will continue to make it in the future.


Reviewed on Apr. 15, 2011 by MommyB_918

This recipe inspired a great dish for my family. I used skinless, bone-in chicken thighs and cooked in margarine instead of oil, subsituted chicken broth for the water and frozen mixed veggies for the broccolli. I used garlic powder and paprika to season. The dish was yummy! Moist chicken, flavorful all around and most importantly quick and simple to make.


Reviewed on Mar. 21, 2011 by Travlnman02

I began with the recipe and I pounded the Chicken to 1/2 inch, sprinkled with granulated garlic, salt and fresh grnd Blk Pepper. Browned and before adding back to skillet, I added 2 Tbsp of "Better than Boullion" Chicken Base to the liquids and stirred it in prior to adding the rice and then I added Thyme and Dried Parsley to the rice just before adding the chicken back to the skillet I had read other coments about recipe being bland. This spiked the flavor. I like it beter wit the Frozen Green Peas. More flavor. Served Sliced Tomatoes, Cucumbers and Red Onions W/Vinagrette on the side.


Reviewed on Feb. 09, 2011 by melindanapua

I made this last night and well yeah there wasnt much taste...im wondering if two cans of the soup might make a difference, i did decrease the rice to 1.5cups and yes it was too thick, sorta wasted some good thick boneless chicken :(


Reviewed on Feb. 09, 2011 by jevas

I tried this recipe and even by decreasing the amount of rice it was still too thick, and I also substituted chicken broth for the water, but had to add more than the 1 1/2 cups. Overall it was good.

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