Skillet Cheesy Chicken and Rice

  • 1 tablespoon vegetable oil
  • 1-1/4 lb chicken breasts, skinless, boneless, halved
  • 10-3/4 oz can or Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1-1/2 cups water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 cup uncooked regular long-grain white rice
  • 2 cups frozen mixed vegetables
  • 1/2 cup shredded cheddar cheese


  1. Heat oil in 12-inch skillet over medium-high heat. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet.
  2. Stir soup, water, onion powder, black pepper, and rice in skillet, and heat to a boil. Reduce heat to low. Cover and cook 15 minutes, stirring once halfway through cooking time.
  3. Stir in vegetables. Return chicken to skillet. Sprinkle with cheese. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.

(This appears to come from Campbell’s as its product is called out and the top-left corner of a Campbell’s soup can is visible from the clipping.)

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