This colorful creamy rice supper quickly cooks in the skillet, and includes chicken, peas and carrots.

Prep/Cook Time: 20 min

4 skinless, boneless chicken breast halves
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 can Campbell's® Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots


SEASON chicken as desired.

HEAT butter in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soups and water. Heat to a boil. Stir in rice and vegetables. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Remove from heat. Let stand 5 min.

Makes 4 servings

This recipe created by Campbell's.