Easy, quick, and only one pan to wash at the end. This rendition of the Campbell’s 15 Minute Chicken and Rice Dinner that my mom made often when I was young is a great recipe for a weeknight family dinner. Easy ingredients and a quick cook time make this an all-in-one meal that your whole family will love and devour!

I still have the original recipe card I copied from my mom’s recipes when I moved out, but I have since made a few changes to suit my family’s tastes and my goal of cleaner eating. This recipe is so simple and easily adapted to ingredients you have on hand. The only item you can’t really substitute is the Minute Rice (unless you cook it separately). Leftovers are also delicious, though you probably won’t have any!

How to Make the One Pan Chicken & Rice Dinner

Start with two large chicken breasts; cut in half to reduce the thickness. In a large skillet, heat 1 tablespoon avocado or olive oil. Add the chicken breasts and cook until just browned; remove and place on a plate. Add cream of chicken soup, water, and pepper into the skillet and heat until boiling. Stir in the rice and vegetables, then top with the chicken breasts. Season the chicken with salt, pepper, and paprika. Cover and cook over low heat until rice is tender and chicken is cooked through, (around 15 minutes). Add shredded cheese on top if desired.

I love to have a piece of my favorite bread smeared with butter on the side of this dish. Any leftovers should be cooled completely and stored in the refrigerator for 2-3 days.

Variations to the Recipe

This is where you can make this dish your own. No chicken breasts? Use thighs. Want more chicken? Add more. No cream of chicken soup? Use whatever “cream of…” soup you have on hand – I like to make my own to avoid any ingredients I don’t like cooking with. You can use any frozen vegetables you have on hand; we like broccoli or peas. I also like to use homemade chicken broth in place of water as it adds a lot of flavor. You can also use milk to add to the creaminess of the dish.

The cheese added at the end can just be melted on top or you can mix it in with the rice. Both ways are delicious! Note that the longer this dish sits the thicker and mushier the rice will become so monitor the texture so it stays to your liking.

Ingredients

-1 Tablespoon Avocado or Olive Oil

-2 Large Boneless Chicken Breasts

-10 Ounces Cream of Chicken Soup

-1 1/2 Cups Chicken Broth

-2 Cups Minute Rice

-2 Cups Frozen Broccoli Florets or Peas

-Paprika

-Pepper

-Salt

-Shredded Cheese of Choice (Optional)

Directions

1. Half the chicken breasts lengthwise to thin them.
2. Heat oil in a large skillet, then cook the chicken until browned. Remove the chicken from the skillet.
3. Add the cream of chicken soup, broth, and pepper to the skillet and heat until boiling.
4. Stir in the rice and vegetables, then top with the chicken breast halves.
5. Season the chicken with salt, pepper, and paprika to taste.
6. Cover and cook over low heat until rice is soft and chicken is cooked through, about 15 minutes.
7. Top with shredded cheese of choice if desired.

Serves 4 People