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Cook chicken, turning occasionally, until deeply golden brown, about 6 minutes per side. Transfer to a plate and shred with 2 forks. In same skillet over low heat, add onion; season with salt.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though. 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.
This rice and chicken casserole is full of Tex-Mex flavors. It's a little bit creamy thanks to a can of cream of chicken soup, but canned tomatoes with chiles and taco seasoning make it interesting.
3. Smothered Chicken and Rice. This recipe uses two types of canned soup: cream of chicken and cream of mushroom. All that soup — plus the addition of milk — creates a flavorful gravy that is ...
Spend less time cooking with these highly-rated 30-minute dinner recipes, like one-pot orzo and roasted salmon, all made with tasty winter produce. ... View Recipe. Sick Day Chicken Noodle Soup ...