postheadericon Herbed Chicken, Vegetable and Rice Skillet


4 skinless, boneless chicken breast halves
1/4 teaspoon garlic powder
1 tablespoon vegetable oil
1 (10.75 ounce) can Campbell’s(r) Condensed Cream of Chicken with Herbs Soup*
1 1/2 cups water**
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant white rice
2 cups frozen vegetable combination (broccoli, cauliflower, carrots), thawed


Sprinkle the chicken with the garlic powder.

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned on both sides. Remove the chicken from the skillet.

Stir the soup, water and pepper in the skillet. Heat to a boil.

Stir in the rice and vegetables. Top with the chicken. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

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