Easy Asian-Style Chicken & Rice
Courtesy of Campbell'sŪ Kitchen
Servings: 4
Prep Time: 5 Min.
Cook Time: 20 Min.
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
* 1 Tbsp. vegetable oil
* 4 skinless, boneless chicken breast halves (about 1 lb.)
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Golden Mushroom Soup
* 1-1/2 c. water
* 1 pkg. (1.25 oz.) teriyaki seasoning mix
* 1 bag (16 oz.) frozen stir-fry vegetables
* 1-1/2 c. uncooked instant white rice
* 4 skinless, boneless chicken breast halves (about 1 lb.)
* 1 can (10-3/4 oz.) Campbell'sŪ Condensed Golden Mushroom Soup
* 1-1/2 c. water
* 1 pkg. (1.25 oz.) teriyaki seasoning mix
* 1 bag (16 oz.) frozen stir-fry vegetables
* 1-1/2 c. uncooked instant white rice
What to do:
1. Heat the oil in a 10-in. skillet over medium-high heat. Add the chicken and cook for 10 min. or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 min. or until the chicken is cooked through and the rice is tender.
2. Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 min. or until the chicken is cooked through and the rice is tender.
Nutritional information:
Calories: 424; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 73mg; Total Carbs: 47g; Fiber: 4g; Protein: 32g; Sodium: 1132mg;