Rice and chicken


1 tbsp (15 mL) Canola Oil

4 unit (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

1. Brown chicken in heated oil at medium-high heat in large skillet, stirring often.

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.