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20 Minute Chicken and Rice Dinner
Makes Serves 4 People. Photo by Campbell's
By Campbell's


  1. Brown chicken well in heated oil at medium-high heat in large skillet, stirring often. Remove chicken and set aside. Reduce heat to medium.
  2. Combine soup, water, and paprika in skillet. Stir in vegetables. Heat to a boil, stirring often.
  3. Stir in rice and chicken. Cover and simmer over medium-low heat until chicken is cooked through and rice is tender – about 5 minutes.
  • 1 tbsp (15 mL) canola oil
  • 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
  • 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
  • 1½ cups (375 mL) water
  • 2 tsp (10 mL) paprika (optional)
  • 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
  • 1½ cups (375 mL) dry instant rice