• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 4

Best Chicken and Rice

  • Recipe Submitted by on

 Ingredients List

  • 1 tbsp canola oil
  • 4 boneless, skinless chicken breasts, cut into strips
  • 1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 1½ cups water
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 cup red pepper, diced
  • 1 cup frozen corn
  • 1½ cups dry instant rice
  • Green onion for garnish


Heat oil in a large nonstick pan over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Remove to a plate and reduce the heat to medium.
Add soup, water, paprika and chili powder to skillet. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered, over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.

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