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Cook chicken, turning occasionally, until deeply golden brown, about 6 minutes per side. Transfer to a plate and shred with 2 forks. In same skillet over low heat, add onion; season with salt.
Spread the rice in a 2-quart shallow baking dish. Top with the chicken. Stir the soup, water, soy sauce, vinegar, honey and garlic powder in a medium bowl.
There are as many ways to cook chicken breasts as there are cooks in the kitchen. Poach, bake, or grill it. Fried or browned on the stovetop, chicken breasts can do it all.
Heat the broth, garlic powder, basil and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally. Stir the chicken, peas and hot pepper sauce in the saucepan. Cover and cook for 5 minutes or until the rice is tender.
The secret to this easy chicken tenders recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan from pan-searing. View Recipe 20-Minute Creamy Mustard ...
Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups. Easy Substitution: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken. Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of ...
Nothing screams fall quite like these 35 easy and comforting chicken dinner recipes for casseroles, one-pan dinners, pasta dishes, soups, and more.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
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