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Sunday, March 13, 2011

Cajun Chicken with Rice

Prep: 10 minutes  |  Cook: 25 minutes  |  Stand: 5 minutes
Serves: 6
Serving Suggestions: Side Salad
Source: Campbells
  •  6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
  • Cajun seasoning
  • 1 tablespoon olive oil
  • 1 1/2 cups water
  • 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
  • 1 cup fresh or frozen broccoli florets or frozen peas and carrots
  • 1 cup grated Cheddar cheese (about 4 ounces)
  1. Season the chicken with the Cajun seasoning.  Heat the oil in a 12-inch nonstick skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
  2. Add the water and soup to the skillet.  Stir in the rice and broccoli and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Top with the cheese.  Cover and cook until the cheese is melted.  Let stand, covered, for 5 minutes.

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