Family Foods

20 Minute Chicken and Rice Dinner

Makes Serves 4 People. Photo by Campbell's By Campbell's

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
• 1½ 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)
• 1½ cups (375 mL) dry instant rice

Directions:

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.