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Creamy herbed chicken and mushrooms with rice

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 1L Campbell's Real Stock - Chicken
  • 1 cup long grain rice
  • 1 TBS oil
  • 500g chicken breast, thinly sliced
  • 200g button mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 2 tsp dried thyme leaves
  • 1 TBS cornflour
  • 200g green beans, sliced 1/3 cup light sour cream

Method

  1. Place 625ml (2 1/2 cups) of Campbell's Real Stock in a saucepan and bring to the boil. 
  2. Add rice, cover, reduce heat to low and gently simmer for 12 minutes. 
  3. Meanwhile heat oil in a large frying pan. 
  4. Add chicken and cook until golden brown, remove from pan. 
  5. Add mushrooms, onion, thyme and 125ml (1/2 cup) of stock to the pan. 
  6. Cook, stirring, for about 5 minutes or until the stock has evaporated and mushrooms and onion have softened. 
  7. In a bowl or jug, add remaining stock then whisk in the cornflour until combined. Add to the mushrooms, with the chicken and beans. Bring to the boil, stirring constantly until thickened slightly. 
  8. Stir in sour cream and cook until heated. 
  9. Serve with the rice.

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