- 1 tbsp vegetable oil
- 500g chicken breast fillets, thickly sliced
- 1 x 295g can Campbell’s Cream of Mushroom Condensed Soup
- 2 tbs tomato paste
- 1 cup water
- 2 cloves garlic, crushed
- ¾ cup long grain rice
Step 1Preheat oven to 180ᵒC. Heat oil in a large heavy-based oven proof saucepan. Add chicken and cook over medium heat for 3-4 mins until starting to brown.
Step 2In a large jug combine Campbell’s soup, tomato paste, water and garlic.
Step 3Pour mixture over the Chicken breast fillets. Rinse the rice and add to the saucepan. Stir to combine into the sauce. Bring mixture to the boil. Cover and bake for 25 minutes or until rice is cooked.
Step 4Let stand for 5 minutes before serving.
Step 5Serve topped with rocket leaves.