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 CAMPBELL'S® Smoky Maple Chicken & Rice
Directions
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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.
Add the carrots and garlic and saute for 1 minute, or until fragrant.
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.
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.