Campbell's Skillet Chicken & Rice

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Campbell’s Skillet Chicken & Rice

1-1/4 lb. boneless skinless chicken breast halves, cut into cubes
1-3/4 c. Swanson Chicken Broth or Swanson Chicken Stock
1/2 tsp. dried basil leaves, crushed
1/2 tsp. garlic powder
3/4 c. uncooked regular long grain white rice
1 pkg. (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)

  1. Cook the chicken in a 10-in. nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.

  2. Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 min.

  3. Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 min. or until the chicken is cooked through and the rice is tender.