CAMPBELL'S® Smoky Maple Chicken & Rice recipe

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Ingredients

4 small boneless, skinless chicken breasts
1 tablespoon olive oil
2 carrots, thinly sliced
3 cloves garlic, minced
1 (10 ounce) can CAMPBELL'S® Condensed Cream of Bacon Soup
1 ¾ cups water
2 tablespoons maple syrup
2 tablespoons Dijon mustard
¾ cup long grain white rice
½ cup frozen corn

Nutrition Info

Directions

  1. Season the chicken as desired. Heat the oil in a large, deep non-stick skillet over medium-high heat. Add the chicken and cook 4 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm.

  2. Add the carrots and garlic and saute for 1 minute, or until fragrant.

  3. Stir in the soup, water, maple syrup, and mustard, heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally, 10 minutes.

  4. Stir in corn. Return the chicken to the skillet. Cook, covered, until the rice is tender, 3 minutes. Remove from the heat. Let stand, covered, for 5 minutes or until the liquid is absorbed.

Recipe Yield

4 servings

Recipe Note

This all-in-one chicken and rice skillet has loads of sweet maple and bacon flavor.

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