From Campbell’s, this one-skillet dish was a crowd pleaser when friends came over for dinner:
1 tbsp vegetable oil
4 boneless, skinless chicken breasts
1 can Campbell’s Tomato Soup (original or low-sodium/healthy request)
1 1/3 cups water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp brown sugar
1 1/2 cups uncooked instant rice
1/4 cup shredded cheddar cheese
In a medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, water, chili powder, cumin and brown sugar. Heat to a boil.
Stir in rice. Place chicken on rice mixture. Sprinkle chicken with additional chili powder and cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken and rice are done. Stir rice mixture.
