20 minute Chicken & Rice Dinner

By teresafu

Ingredients

• 1 tbsp canola oil
• 4 (1lb) boneless skinless chicken breasts, cut into strips
• 1 can Campbell's Condensed Low Fat Cream of Chicken Soup
• 1 1:2 water
• 2 tsp paprika
• 2 cups fresh cut up cooked or frozen vegetables mixture, thawed( eg peas, corn, carrots)
• 1 1/2 cups dry instant rice

Preparation

Step 1

Heat oil in a large non-stick skillet set over medium heat. Cook chicken, stirring often, for 5 mins or until golden brown. Transfer to a plate. Reduce the heat to medium.
Stir in soup, water and paprika. Cook stirring often, until boiling. stir in chicken, rice and vegetables. Simmer covered over medium low heat for 5 mi s or until chicken is done and rice is tender. Let stand, covered, for 5 mins before serving.