Ingredients
- 1 tbsp (15 mL) canola oil
- 4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
- 1 can (284 mL) Condensed Low Fat 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
Recipe Description
Our dinner tonight was Campbell’s 20 minute chicken & rice dinner. It’s great to have meals like this especially around the holidays when everyone is running around checking everything off the to do lists. My husband and I both have two weeks off but it seems we’re busier now than when we’re working. So much to do, so little time!
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