Prep Time
5 min
Cook Time
15 min
Yields
4 servings
This yummy dish can be made in 20 minutes and contains 380 calories!
Courtesy of CookWithCampbells.ca™
ADVERTISEMENT
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 ½
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 ½
cup (375 mL) dry instant rice
ADVERTISEMENT
directions
Step 1
Brown chicken in heated oil at medium-high heat in large skillet, stirring often.
Step 2
Combine soup, water, and paprika in skillet. Stir in vegetables. Heat to a boil, stirring often
Step 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.
Step 4
View more quick and easy Campbell’s recipes.