Cooking Directions

• Season the chicken as desired.  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 onion, carrot and rice in the skillet and cook and stir until the rice is browned.
• Stir the soup and broth in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 15 minutes.
• Stir in the peas.  Return the chicken to the skillet.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.  Season to taste.

Ingredients

• 0.75 pound skinless, boneless chicken breast halves, cut into cubes
• 1 small onion, finely chopped (about 1/4 cup)
• 1 small carrot, peeled and chopped (about 1/4 cup)
• 1 cup uncooked long grain white rice
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1.75 cups Swanson® Chicken Broth
• 0.5 cup frozen peas