Ingredients:

  • 1 lb chicken breast, cut into 1/2-inch pieces
  • 1 can (10.5 oz) Campbell’s® Condensed Cream of Chicken Soup
  • 1.75 cups low-sodium chicken broth
  • 2 cups Minute® White Rice
  • 0.5 tsp ground sage or black pepper

Instructions:

  1. Slice 1 lb of chicken breast into 1.27 cm (1/2 inch) cubes.
  2. Heat a splash of oil in your skillet over medium high heat. Add the chicken and cook until golden brown on at least two sides.
  3. Sprinkle 0.5 tsp of ground sage or black pepper over the chicken.
  4. Pour in 1 can (10.5 oz) of Campbell’s® Condensed Cream of Chicken Soup.
  5. Slowly whisk in 1.75 cups of low sodium chicken broth. Stir until the sauce is completely smooth and bubbling.
  6. Bring the mixture to a full, rolling boil.
  7. Stir in 2 cups of Minute® White Rice and immediately remove the pan from the heat.
  8. Cover the pan tightly with a lid and let it stand for 5 minutes.
  9. Remove the lid and use a fork to gently fluff the rice. Wait until the sauce looks velvety and the rice is tender before plating.