Cajun Chicken with Rice

There's nothing like a spicy Cajun kick to warm up a winter night.
Served with creamy wild rice and vegetables, you won't be chilly for long!

Cajun Chicken with Rice
from Patricia L., Texas

Prep Time: 10 min. Cook Time: 25 min. Stand Time: 5 min.

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)
1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
1 cup fresh or frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese (about 4 ounces)

Directions:
Season the chicken with the Cajun seasoning. Heat the oil in a 12-inch
nonstick skillet. Add the chicken and cook for 10 minutes or until well
browned on both sides. Remove the chicken from the skillet.
Add the water and soup to the skillet. Stir in the rice and broccoli and
heat to a boil. Return the chicken to the skillet. Reduce the heat to
low. Cover and cook for 5 minutes or until the chicken is cooked
through. Top with the cheese. Cover and cook until the cheese is melted.
Let stand, covered, for 5 minutes. Serves 6.

Kitchen Clip:
For an authentic Cajun twist, stir in frozen sliced okra instead of, or
in addition to, the broccoli flowerets.
Received on Tue Dec 8 22:02:47 2009