30 Minute Chicken And Rice Dinner By Accident Recipes

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30 MINUTE CHICKEN RICE AND VEGETABLES



30 Minute Chicken Rice and Vegetables image

This Semi Homemade 30 minute Chicken Rice and Vegetables is a super easy lunch or dinner recipes that takes less than 30 minutes to make!

Provided by Angie

Time 25m

Number Of Ingredients 8

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cubed and seasoned with salt and pepper, if desired
2 cloves garlic, chopped
1 medium yellow bell pepper, sliced (about 1-1/2 cups)
1 cup small broccoli florets
1 package Knorr® Rice Sides™ - Creamy Chicken flavor
1/2 cup grated Parmesan cheese, divided in two
3 tablespoons chopped fresh basil leaves, divided

Steps:

  • Heat oil in large non-stick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes, adding garlic during last 30 seconds of cook time. Remove and set aside.
  • Cook yellow pepper, broccoli, and Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions.
  • Stir in chicken, 1/4 cup Parmesan and 2 tablespoons basil. Top with remaining 1/4 cup Parmesan and 1 tablespoon basil.

30 MINUTE CHICKEN & RICE DINNER



30 Minute Chicken & Rice Dinner image

Time saver 30 Minute Chicken & Rice Dinner is made with wholesome ingredients and is quick, easy, and delicious.

Yield 4

Number Of Ingredients 9

1 cup 250 mL long grain white rice
2 1/2 cups 625 mL CAMPBELL'S® Ready to Use 30% Less Sodium Chicken Broth, divided
1 tbsp 15 mL canola oil
500 grams boneless, skinless chicken breast, cut into strips
1 small red pepper, diced
1 small yellow bell pepper, diced
1/2 cup 125 mL sliced green onion
1 clove garlic, chopped
1 can CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup

Steps:

  • Prepare rice according to package directions, using 2 cups (500 mL) broth in place of water. Fluff with a fork and keep warm.
  • While rice is cooking, prepare chicken and vegetables. In a large non-stick skillet, heat oil over medium-high heat.Cook chicken, stirring often, for 3-4 minutes or until no pink remains. Add peppers, cook 3-4 minutes or until tender crisp. Add green onions and garlic; cook 1-2 minutes, stirring constantly.
  • Stir in soup and remaining ½ cup (125 mL) broth. Cook, stirring often, until simmering. Reduce heat, cover and simmer 4-5 minutes, or until chicken is cooked. Add cooked rice and stir to combine. Serve immediately.

Nutrition Facts :

30 MINUTE CHICKEN AND RICE DINNER BY ACCIDENT



30 Minute Chicken and Rice Dinner by Accident image

Basically it's a Campbell's chicken and soup recipe that I had tweaked. I had 4 hungry friends over and no real food or money since where in college (this is a cheap dinner to make and easy to double good for big families). All I had on hand was chicken and rice and mushroom soup. Lucky I had a few spare items on hand. I didn't like the idea of chicken just sitting there in cream of mushroom soup for an hour in the oven with rice. So I tweaked it with white wine and made it on the stovetop we couldn't wait an hour. With the brown bits it made the greyish looking soup into a pretty golden color and the garlic woke everything up. The Uncle Ben flavor rices are awesome--when you're in a pinch I totally recommend them. You can also use egg noodles--it makes it a bit more richer. Ever since then, I get this request about twice a week and people still don't believe its cream of mushroom soup--who knew !

Provided by Danet Robaina

Categories     Chicken Breast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 -6 chicken breasts, flattened out
1 (8 7/8 ounce) packet of uncle ben's garlic and butter flavorful rice pilaf mix
1 (10 1/2 ounce) can cream of mushroom soup
1/4 cup milk
1 tablespoon white wine
2 tablespoons vegetable oil
3 tablespoons butter (unsalted)
3 garlic cloves, mashed
1/2 cup of shredded parmesan cheese
salt and pepper

Steps:

  • In a saucepan, add oil and 2 tablespoons of butter; let melt and then add chicken breasts. Cook until golden brown and juices run clear.
  • While chicken is cooking, follow package directions for rice (it takes about 10 to 15 minutes I've found).
  • In saucepan deglaze pan with wine.
  • Don't get rid of those yummy brown bits--it gives this sauce flavor.
  • Add garlic, cream of mushroom soup and milk; stir until creamy.
  • Add cheese.
  • When rice is cooked, pour into mushroom mixture. Add chicken and season with salt and pepper.
  • Let cook for another 5 minutes.
  • Serve with salad and garlic bread. Serves 4.
  • You can also leave the rice separate and just put the chicken in the sauce--either way, it's your choice.

Nutrition Facts : Calories 519.2, Fat 37.4, SaturatedFat 13.8, Cholesterol 128.8, Sodium 832.2, Carbohydrate 7.1, Fiber 0.1, Sugar 1.3, Protein 37

LAST MINUTE CHICKEN DINNER



Last Minute Chicken Dinner image

This is great for those crazy days when you lose track of time. It's a wonderful, one pot meal in under 30 minutes.

Provided by HILROY

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 12

2 tablespoons vegetable oil
4 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk
1 onion, chopped
¼ teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
½ teaspoon dried parsley
¼ teaspoon dried marjoram
¼ teaspoon dried basil
⅓ cup grated Parmesan cheese

Steps:

  • Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 58.2 g, Cholesterol 81.8 mg, Fat 16.3 g, Fiber 8.5 g, Protein 39.6 g, SaturatedFat 4.6 g, Sodium 765.7 mg, Sugar 4.8 g

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