Prep Time: 5 min. Cook Time: 15 min. Serves: 4 people
Ingredients:
1 tbsp (15 ml) oil
4 (500 g) boneless, skinless chicken breasts, cut into strips
1 can (284 ml) Cream of Chicken Soup
1½ cups (375 ml) water
2 tsp (10 ml) paprika (optional)
2 cups (500 ml) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. peas, corn, carrots)
1½ cups (375 ml) dry instant rice
Preparation Method:
Heat oil in a large nonstick pan set over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.
Stir in soup, water and paprika. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.
Recipe Tips
Substitute prawns, sliced sausage or cubed pork tenderloin for the chicken.
For a little added spice, substitute paprika for 1 tbsp (15 ml) of Cajun seasoning.
Recipe Source: Cook with Campbell’s
