Chicken & Rice Recipe With Cream of Chicken

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Chicken and rice can come together to be integral parts of the perfect cream of chicken soup right in your own home. Learn about chicken and rice recipes with cream of chicken with help from a food writer and featured cooking expert on the Home Shopping Network in this free video clip.

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I'm Chris Kohatsu and I'm the author of the cookbook Food with my Friends, and I'm also a chef here at the Viking Culinary Center. Right now I'm going to share with you an easy recipe for cooking with Campbell's cream of chicken soup. The first thing you want to do is take a hot pan and add a little bit of olive oil. In this case, one to two tablespoons. Next, you want to add your chicken breasts, which I've flattened by placing it between two sheets of plastic wrap, and you can either use a mallet, a rolling pin, or the back of a frying pan, but you want to flatten them to an even consistency. Place them into the pan, and allow the breasts to brown about one to two minutes per side. After your chicken has browned, go ahead and move them on to a clean plate. When you finish browning your chicken, you're ready to begin the sauce. Simply add one can of cream of chicken soup, two tablespoons of orange marmalade for sweetness, one tablespoon of mustard, one cup of cream. Now stir this all together and once it's combined, bring the heat down to low and return the chicken to the pot. Allow the chicken to simmer until it's done for about four to six minutes. Then to finish it off, I like to add some toasted slivered almonds. I'm Chris Kohatsu and we've made chicken with Campbell's cream of chicken soup.

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