Last week I made the 15 – minute chicken and rice dinner recipe from the Campbell’s Classic Recipes Cookbook, and it was pretty good.  The numbers didn’t turn out too bad, but I wanted to improve a couple of things.  The sodium and the saturated fat levels were in an acceptable range, but I thought I might be able to lower them both at least a tiny bit. Plus the original recipe was for four servings and it’s just Dave and me.  If I make extra, you can probably guess what happens to it, yep Dave eats it. I didn’t really alter much in the recipe, here’s what I did change:  the vegetable oil to olive oil (and less of it), I trimmed the fat off the chicken breast, I reduced the amount of soup used to a half can, and I only used one cup of water and rice.

Campbell’s Soup 15-Minute Chicken & Rice Dinner – Just a bit healthier for two.

1 Tsp of olive oil

2 skinless boneless chicken breast halves (so one breasts butterfly cut in half – trim off the fat)

1/2 can Campbell’s Cream of Chicken SoupCambell's Cookbook

1 cup of water

¼ tsp paprika

¼ tsp pepper

1 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. (if you trim the chicken, there really shouldn’t be any fat to drain)

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

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 2 servings

It turned out as yummy as the last time, and no extras for Dave to eat for a midnight snack.  I’m not sure what I’m going to do with the other half can of soup, but I’ll figure something out.