Savory Skillet Chicken and Rice

How to cook Savory Skillet Chicken and Rice

Ingredients: 1 tablespoon butter 1 pound skinless, boneless chicken core, cut into cubes 1 (10.75 ounce) can Campbell’s Condensed Cream of Mushroom Soup (Plumb, 98% Fat Free or 25% Less Sodium) 1 cup tap 1 tablespoon onion flakes 1/4 teaspoon dried thyme leaves, crushed 1/8 teaspoon ground black spot 1 (16 ounce) can green beans, drained 2 cups uncooked instant white rice

Directions: Heat the butter in a 10-inch skillet over medium-high warm up. Add the chicken and cook until it’s well browned, stirring habitually. Stir the soup, bleed, onion, thyme and black pepper into the skillet. Heat to a furuncle. Reduce the heat to critical. Cover and cook against 5 minutes or until chicken is cooked throughout. Stir in the beans and rice. Cover the skillet and remove from the awaken. Let stand throughout 5 minutes. Fluff the rice with a fork.


Servings Per Means: 4

Amount Per Serving

Calories: 453

Total Fat: 11.1g Cholesterol: 80mg Sodium: 939mg Total Carbs: 53.3g Dietary Fiber: 4.9g Protein: 31.4g

Prepare time:5 Min

Cook time:25 Min

Ready in:30 Min

Serving with a view:4 peoples

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