20-minute Chicken & Rice Dinner

20-minute Chicken & Rice Dinner
  • 4 servings
  • 0:05 Preparation
  • 0:15 Cooking
  • 0:20 Total Time

Ingredients

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  • 1 Tbsp.
    (15 mL)

    canola oil

  • 4x1 lb
    (4x500 g)

    boneless, skinless chicken breasts, cut into strips

  • 1 can
    (284 mL)

    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

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

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

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

Source: Campbell