Creamy Ranch Chicken and Carrots

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
• 3/4 cup milk
• 1 (1 ounce) package ranch salad dressing mix
• 3 cups frozen crinkle-cut carrots
• 1 cup regular long-grain white rice, prepared according to package directions

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the rice in a pot of boiling water following the package directions, then keep it warm covered.

2. Heat the vegetable oil in a large skillet over medium-high heat. Cut the chicken breast halves into bite-size pieces and cook them for 5 to 6 minutes, stirring, until browned and cooked through to 165°F (74°C) in the thickest part.

3. Add the frozen crinkle-cut carrots to the skillet. Cover and cook over medium heat for 6 to 8 minutes, stirring occasionally, until the carrots are tender.

4. Stir in the condensed cream of mushroom soup, milk, and ranch salad dressing mix until smooth.

5. Reduce the heat to low and simmer uncovered for 4 to 5 minutes, stirring, until the sauce thickens slightly.

6. Spoon the chicken and carrots with sauce over the cooked rice and serve hot.