Tuesday, September 3, 2013


1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces 
tablespoon olive oil or vegetable oil 
ounces mushrooms, sliced (about 1 cup) 
can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free) 
can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 
package (10 ounces) frozen peas, thawed 
cup instant white rice, prepared according to package directions (about 2 cups) 
cup shredded mozzarella cheese (about 4 ounces

  • Preheat oven to 350°F.  Season the chicken, if desired.
  • Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned and cooked through, stirring often.  Remove the chicken to a 13x9x2-inch baking dish.
  • Add the mushrooms to the skillet and cook until lightly browned, stirring often.  Add the mushrooms to the baking dish.
  • Stir the celery soup, mushroom soup, peas and rice in the baking dish.  Sprinkle with the cheese.
  • Bake for 20 minutes or until the mixture is hot and bubbling.

    This is a Kraft Foods Recipe.

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