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Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet. Stir the soup, water and chili powder in the skillet and heat to a boil.
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 ...
HEAT oil in medium skillet over medium-high heat. Add chicken and cook 10 min. or until browned. Remove chicken. ADD soup, water, paprika and black pepper.
This recipe is inspired by chicken tinga, a Mexican guisado (or stew) that is tender chicken, shredded and added to a tomato sauce spiked with chiles, onion, garlic, and spices.
Slow-Cooker Spinach & Artichoke Chicken Soup Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Shell Royster If you love spinach and artichokes, this is the perfect soup for ...
Simple and delicious, you can use this slow-cooked pulled chicken in tacos, enchiladas, or in any of the following recipes. Get the recipe for Beer-Braised Chicken . Buff Strickland