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20-minute Chicken & Rice Dinner
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Prep Time: 5 min Cook Time: 15 min 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.
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