- 1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1/2 teaspoon dried thyme leaves, crushed
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 large red pepper, diced
- 2 cloves garlic, minced
- 1 cup uncooked regular long-grain white rice
- 1 (10.75 ounce) can Swanson® Unsalted Chicken Stock
- 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Chicken Soup
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- Season the chicken with the thyme and black pepper.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often. Remove the chicken from the skillet.
- Heat the remaining oil in the skillet. Add the onion, red pepper and garlic and cook for 3 minutes or until the vegetables are tender-crisp, stirring often.
- Add the rice and cook and stir for 2 minutes or until the rice is lightly browned. Stir in 1 cup stock. Stir in the remaining stock and the soup and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally.
- Return the chicken to the skillet and cook for 5 minutes or until the chicken is hot, stirring often. Sprinkle with the cheese and parsley.