20-minute Chicken & Rice Dinner

By Hortond

Ingredients

• 1 tbsp (15 mL) canola oil
• 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
• 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
• 1 1/2 cups (375 mL) water
• 2 tsp (10 mL) paprika (optional)
• 2 cups (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
• 1 1/2 cups (375 mL) dry instant rice

Preparation

Step 1

1. Brown chicken well in heated oil at medium-high heat in large skillet, stirring often. Remove chicken and set aside. Reduce heat to medium.

2. Combine soup, water, and paprika in skillet. Stir in vegetables. Heat to a boil, stirring often.

3. Stir in rice and chicken. Cover and simmer over medium-low heat until chicken is cooked through and rice is tender – about 5 minutes