With Holidays around the corner, I’m so excited to share my Ginger Chicken and Rice recipe. The star of this dish is Campbell’s® Cream of Chicken soup which has a rich flavorful creamy base. Make the holidays #JoyFULL, fun and stress-free by adding a little flavor to your recipes this holiday season.
–1 can (10.5 oz.) of Campbell’s® Cream of Chicken Soup
–1 1/4 pounds boneless, skinless chicken breast (4 small or 2
large cut in half crosswise)
–2 cups of Mixed vegetables (broccoli, carrots, cauliflower)
–1 1/2 cup of water
–1 cup of rice (uncooked brown or white rice)
–1 tsp. Ginger Powder
–1/2 tsp. Garlic Powder
–1/2 tsp. Basil Flakes
–1/2 tsp. of Oregano Flakes
–1⁄4 tsp of Chili Powder
1. In a large bowl, add the chicken, ginger
powder, garlic powder, basil, and oregano
2. On medium heat, cook the chicken for 5
minutes or until brown on both sides. Then
remove the chicken from the pan.
3. Stir in the water, rice, soup, and chili
powder into the pan.
4. Once it comes to a boil, mix in the
vegetables. Reduce the heat to low and
then add the chicken back into the pan.
5. Cover the pan and cook for an additional
20 minutes or until the chicken is done and
the rice is tender. Enjoy!