Creamy chicken and rice Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 10MINS
1 tbsp olive oil
750 gm chicken thigh fillets, chopped
1 leek halved and sliced
420g can Campbell’s Condensed Cream of Chicken Soup
½ cup thickened cream
STEP 1 Heat oil in a large frying pan. Cook chicken until golden. Set aside. Cook leek in same pan for 2-3 mins
until softened.
STEP 2 Return chicken to the pan add Campbell’s Condensed Cream of Chicken Soup and cream, stirring until
combined. Season to taste.
STEP 3 Serve with green beans and rice.
