20 Minute Chicken And Rice Dinner

Ingredients

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

Instructions

1. Heat oil in a large nonstick skillet set over medium-high heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
2. 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 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.