We really liked this recipe and it was so easy and satisfying, definitely a comfort food type of meal. It was so quick to throw together after a long day at work, which is always a good thing.
1/2 Tbl. oil
1 1/4 lb. skinless, boneless chicken breast halves, cut into bite-sized pieces
1 can (10.75 oz.) Campbell's Condensed Cream of Chicken Soup
1 1/2 c. water
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. pepper
1 c. uncooked regular long-grain white rice
12 oz. frozen bag mixed veggies (ours had corn, green beans, carrots & peas)
3/4 c. shredded cheese
1. Heat oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes, or until well browned on both sides. Season with salt & pepper to taste, remove from skillet once completely cooked.
2. Stir in soup, water, spices, rice into skillet and heat to a boil. Reduce heat to low and cover and cook for 15 minutes, stirring once.
3. Stir in vegetables and return chicken to skillet. Sprinkle with cheese; cover and cook for 5 minutes or until cooked through and rice is tender.