20-minute Chicken & Rice Dinner

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  • Serves: 4 people
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  • Community Rating
  • 743 people would make this again
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Ingredients

1 tbsp (15 mL) canola oil
4 (about 1 lb/500 g) boneless, skinless chicken breasts, cut into strips
1 can (284 mL) CAMPBELL'S® 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

Directions

1. Heat oil in a large nonstick skillet 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.

2. 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

    1. Substitute shrimp, sliced sausage or cubed pork tenderloin for the chicken.

    2. For a little added spice, substitute paprika for 1 tbsp (15 mL) of Cajun seasoning.

Nutritional Information (Per Serving)

380 Calories, 6g Fat, 1g Saturated Fat, 70mg Cholesterol, 450mg Sodium, 46g Carbohydrate, 4g Dietary Fibre, 32g Protein, 4% Daily Value Calcium

EXCELLENT SOURCE OF PROTEINSOURCE OF FIBREONE SERVING OF VEGETABLES

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