Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

• 1 tablespoon vegetable oil
• 1.25 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom with Roasted Garlic Soup
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.75 cup water
• 1 small carrot, shredded (about 1/4 cup)
• 2 green onion, sliced (about 1/4 cup)
• 1 tablespoon grated Parmesan cheese
• 1 cup uncooked long grain white rice