recipes

Creamy Herbed Chicken & Mushrooms with Rice

Quick & Easy

  • MEAL TYPE Main meal
  • PREPARATION 10 min
  • COOKING 20 min
  • SERVES 4

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fd2d_main-herbed-chickenmushroomwithrice.jpg

Method

  • Place 2 1/2 cups of Campbell's Real Stock in a saucepan and bring to the boil. 
  • Add rice, cover, reduce heat to low and gently simmer for 12 minutes.
  • Meanwhile heat oil in a large frying pan.
  • Add chicken and cook until golden brown, remove from pan. 
  • Add mushrooms, onion, thyme and 1/2 cup of stock to the pan.
  • Cook, stirring, for about 5 minutes or until the stock has evaporated and mushrooms and onion have softened.
  • 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. Stir in sour cream and cook until heated.  Serve with the rice.
     

Ingredients

1 x 1 litre pack Campbell's Real Stock - Chicken
1 cup long grain rice
1 tablespoon oil
500g chicken breast strips
200g button mushrooms, sliced
1 medium onion, thinly sliced
2 teaspoons dried thyme leaves
1 tablespoon cornflour 200g green beans, sliced
1/3 cup light sour cream

Handy Hint

Healthy V8 Liquid Snack

For a delicious snack between main meals, blend a 300ml bottle of your favourite V8 Fruit & Veg with ice and a small tub of vanilla or natural yoghurt.

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