Cooking Directions

• Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil.  Stir in the rice.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Ingredients

• 1 tablespoon vegetable oil
• 1.25  pounds skinless, boneless chicken breast halves
• 1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup
• 1.5 cups water
• 1 package (1.25 ounces) teriyaki seasoning mix
• 1 bag (16 ounces) frozen Asian stir fry vegetables
• 1.5 cups uncooked instant white rice