Creamy chicken with rice

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“I just tried to make this dish by my imagination but it really tastes good. My sister said for many times, "It tastes good! It tastes good!"”

Ingredients Nutrition

  • 2 cups rice
  • water (for cooking the rice)
  • 12 lb chicken, diced
  • 1 green pepper, diced
  • 14 lb mushroom, sliced (or other types of mushrooms)
  • 23 can campbell's creamy chicken mushroom soup
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 12 teaspoon sugar
  • 1 pinch pepper
  • 1 pinch basil
  • Seasonings for the chicken
  • 12 teaspoon salt
  • 14 teaspoon sugar
  • 1 12 tablespoons white wine
  • 1 tablespoon vegetable oil
  • 1 pinch pepper


  1. Cook the rice.
  2. Mix the chicken with the seasonings.
  3. Cook the mushroom in water for a while.
  4. Drain the mushroom.
  5. Add the vegetable oil onto a heated saucepan and cook the chicken for a while.
  6. Saute the green pepper and the mushrooms in the saucepan.
  7. Add a suitable amount of water to cook them until they are tender.
  8. Add the salt and pepper to season.
  9. Add the canned soup into the vegetables.
  10. Add some water into the saucepan and mix well to get a thick sauce, and mix the cooked chicken with the sauce.
  11. Sprinkle the pepper and basil into the sauce.
  12. Pour the sauce onto the cooked rice.
  13. Serve hot.

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