Campbell's 20 Minute Chicken And Rice Dinner


  • 1 tbsp canola oil
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 1 can Campbell's Condensed Low Fat Cream of Chicken Soup
  • 1 1/2 cups water
  • 2 tsp paprika optional
  • 2 cups fresh cut up, cooked or frozen vegetable mixture, thawed (i.e. peas, corn, carrots)
  • 1 1/2 cups dry instant rice


  1. Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
  2. Stir in soup, water and paprika. 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.

Recipe Notes

Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.
For a little added spice, substitute paprika for 1 tbsp of Cajun seasoning.