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.