Creamy Herbed Chicken & Mushrooms with Rice

Serves: 4
Preparation Time: 10
Cooking Time: 30


  • 1L Campbell’s Real Stock - Salt Reduced Chicken
  • 1 ¼ cups long grain rice
  • 1 tbsp oil
  • 500g chicken breast fillet, thinly sliced
  • 200g button mushrooms, sliced
  • 1 medium onion, sliced
  • 1 tsp dried thyme
  • 1 tbsp cornflour
  • 200g green beans, halved
  • 1/3 cup sour cream


  1. Place 625ml (2 ½ cups) Campbell's Real Stock in a saucepan over high heat, bring to the boil. Stir in rice, cover, reduce heat to low. Cook for 12 -15 minutes or until rice is tender and stock absorbed.

  2. Heat oil in a large frying pan. Add chicken and cook, in batches, for 5 minutes until golden. Remove and set aside.

  3. Add mushrooms, onion, thyme & 125ml (½ cup) stock. Cook for 5 mins, stirring until vegetables soften.

  4. In a bowl or jug, combine cornflour with remaining 250ml (1 cup) of stock. Pour into frying pan. Add mushrooms and beans. Bring to the boil, stirring constantly. Reduce heat and cook for 5 minutes, stirring occasionally, until beans are tender. Return chicken to frying pan, stir in sour cream and cook until heated through.


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