1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
3/4 cup water
1 small carrot, shredded (about 1/4 cup)
2 green onions, sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
1 cup uncooked regular long-grain white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
3/4 cup water
1 small carrot, shredded (about 1/4 cup)
2 green onions, sliced (about 1/4 cup)
1 tablespoon grated Parmesan cheese
1 cup uncooked regular long-grain white rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
Recipe From Campbells Kitchen
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