Easy Asian-Style Chicken & Rice
Courtesy of Campbell's® Kitchen 4 Servings • 5 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 1 Tbsp. vegetable oil |
| 4 skinless, boneless chicken breast halves (about 1 lb.) |
| 1 can (10-3/4 oz.) Campbell's® 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 |
Directions:
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.
Nutrition:
Calories: 424; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 73mg; Total Carbs: 47g; Fiber: 4g; Protein: 32g; Sodium: 1132mg;