baronessekat (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
baronessekat) wrote2008-05-14 12:04 pm
baronessekat) wrote2008-05-14 12:04 pm
Great Recipe Experiment #9
I know I am so far behind in the goal of trying 50 new recipes this year.
But I give you
from Campbell's Kitchen
Prep/Cook Time: 20 min.
Stand Time: 5 min.
Ingredients:
4 skinless, boneless chicken breasts halves
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions:
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove from the heat. Let stand for 5 minutes.
Serves 4.
Rating - a weak 3
It was ok. Definitely better as a second day dish. Last night it kinda looked like something the cat coughed up. Today it looks more like a risotto.
The differences I did was that I cut up the chicken first as I'm a big fan of one bowl meals that don't require lots of work to actually eat. I also used corn rather than peas/carrots or mixed veggies as corn was all I had in the house.
Not sure I will do it again, but it was a good try.
But I give you
from Campbell's Kitchen
Prep/Cook Time: 20 min.
Stand Time: 5 min.
Ingredients:
4 skinless, boneless chicken breasts halves
1 tbsp. butter
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Directions:
Season the chicken as desired.
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken and set aside.
Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove from the heat. Let stand for 5 minutes.
Serves 4.
Rating - a weak 3
It was ok. Definitely better as a second day dish. Last night it kinda looked like something the cat coughed up. Today it looks more like a risotto.
The differences I did was that I cut up the chicken first as I'm a big fan of one bowl meals that don't require lots of work to actually eat. I also used corn rather than peas/carrots or mixed veggies as corn was all I had in the house.
Not sure I will do it again, but it was a good try.
no subject