Cajun Chicken with Rice

Here's a sizzling summer supper that'll liven up a weeknight dinner.
Seasoned with Cajun spices and tamed with melted Cheddar cheese, this
savory skillet will please the whole family.

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 tablespoon olive oil
1 1/2 cups water
1 can (10 3/4 ounces) Campbell's® 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 florets *OR* frozen peas and carrots
1 cup grated Cheddar cheese (about 4 ounces)

1. 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.

2. 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.

Makes: 6 servings.

Kitchen Clip
Purchased seasoning blends often contain high amounts of salt. Before
purchasing Cajun seasoning for this dish, check labels to make sure salt
isn't the first ingredient listed.
Received on Thu Jun 3 19:56:14 2010