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20-minutes chicken and rice dinner
Description
Yield
Serves 4
Total Prepare Time
20mins
Original URL
Ingredients
1 tbsp (15mL) canola oil
4 (about 1lb/500g) boneless skinless chicken breasts, cut into strips
1 can (284mL) Campbell's condensed low fat cream of chicken soup
1 1/2 cup (375mL) water
2 tsp (10mL) paprika (optional)
2 cup (500mL) fresh (cut up, cooked) or frozen vegetable mixture, thawed (e.g. Peas, corn, carrots)
1 1/2 cup (375mL) dry instant rice
Instructions
Brown chicken in heated oil at medium-high heat in large skillet, stirring often.
Combined soup, water, and paprika in skillet. Stir in vegetables. Heat to a boil, stirring often.
Stir in rice and chicken. Cover and simmer over medium-low heat until chicken is cooked through and rice is tender about 5 mins
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