141.0…15-Minute Chicken & Rice Dinner
Recently I was sifting through recipes trying to figure out what to make for dinner this week. I came across a Campbell’s Kitchen recipe that my dad had sent me awhile ago with a note on it that said “This one looks good!” It’s made with a can of Campbell’s cream of chicken soup, but so what.
15-Minute Chicken & Rice Dinner (Serves 4)
Recipe courtesy: Campbell’s Kitchen
1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves
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 florets
1. 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.
2. 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 through.
Make sure you use INSTANT rice. I bought the wrong kind of rice and had to cook everything separately. Regardless, it all worked out. It wasn’t a super exciting meal but it was quick to make and we did enjoy it. I also added some cayenne pepper for a kick plus salt and pepper. Thanks Dad! :)
Breakfast this morning was pineapple Chobani yogurt, Special K granola and mixed berries.
After taking the kids to school, I dropped my husband’s car off for service then hit the gym for some weights and treadmill action.
Lunch was with Annette at Wahoo’s. Fish tacos rule!
I headed over to the school and did some volunteering before heading home. It’s going to be a leftovers kind of night tonight. :)
What was your favorite meal growing up?