20-Minute Chicken and Rice Dinner

Directions for: 20-Minute Chicken and Rice Dinner

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 cup (375 mL) water

2 tsp (10 mL) paprika (optional)

2 cup (500 mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)

1 cup (375 mL) dry instant rice

1. Brown chicken in heated oil at medium-high heat in large skillet, stirring often.

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.

4. View more quick and easy Campbell's recipes.

See more: Chicken, Dinner, Quick and Easy, Soup