- 1 tablespoon vegetable oil
- 4 (4 ounce) skinless, boneless chicken breast halves
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 3/4 cup milk
- 1/2 (1 ounce) package ranch dressing mix
- Paprika
- Ranch-Style Rice:
- 2 1/4 cups water
- 1/2 (1 ounce) package ranch dressing mix
- 1 cup uncooked white rice
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
- Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the paprika. Serve with the Ranch-Style Rice.
- Ranch-Style Rice: Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.