As I was looking through the Campbell’s cookbook I bought, Dave spotted a recipe called 15-minute chicken and rice dinner.  He said it sounded good and I should try it.  So I thought I’d give it a go.  Condensed soup tends to have a lot of sodium in it, so this isn’t exactly what I would call a “healthy” dinner, but it’s not terrible either.  I’m going to make it per the cookbook recipe, it serves four.  Later I’ll see what I can do to make it again, but a little healthier, and with fewer servings since there’s just the two of us.  So here’s the original recipe:

Campbell’s Soup 15-Minute Chicken & Rice DinnerCambell's Cookbook

1 TBSP vegetable oil

4 skinless boneless chicken breast halves (so two breasts butterfly cut in half – about 1 pound of chicken)

1 can Campbell’s Cream of Chicken Soup

1-1/2 cups of waterCambell's Cream of Chicken Soup

¼ tsp paprika

¼ tsp pepper

1-1/2 cups Minute Rice

2 cups broccoli

 

1.    In medium skillet over medium-high heat, heat oil.  Add chicken and cook for 8 minutes or until browned.  Set chicken aside. Pour off fat.

2.    Add soup, water, paprika, and pepper.  Heat to a boil.

3.    Stir in rice and broccoli.  Place chicken on rice mixture.  Season chicken with additional paprika and pepper.  Reduce heat to low.  Cover and cook 5 minutes or until chicken is no longer pink.      (chicken should be at 165 degrees)                                                                                     Makes 4 servings
Cambell's cookbook page

It was quick and easy and pretty good.  Now I just have to figure out how to make less of it and make it a little healthier.  Dave thought it needed salt, even though the soup has a good amount of sodium in it, so I’ll need to figure that out as well.  We can’t have Dave adding salt to salty food, so maybe we’ll try something to spice it up a little so he doesn’t miss the salt.