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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 3/4 cups each)
Skillet Chicken & Rice
You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
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Serves: 4 servings (about 1 3/4 cups each)
Prep Time: 5 minutes
Cook Time: 35 minutes
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1 1/4 pounds skinless, boneless chicken breast half, cut into cubes
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain white rice
1 package (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots)




Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 333, Total Fat 4g, Saturated Fat 1g, Cholesterol 85mg, Sodium 494mg, Total Carbohydrate 36g, Dietary Fiber 4g, Protein 35g, Vitamin A 48%DV, Vitamin C 73%DV, Calcium 6%DV, Iron 17%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 337, Total Fat 4g, Saturated Fat 1g, Cholesterol 83mg, Sodium 341mg, Total Carbohydrate 36g, Dietary Fiber 4g, Protein 37g, Vitamin A 48%DV, Vitamin C 73%DV, Calcium 6%DV, Iron 18%DV


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