One pot chicken and rice made with cream of mushroom soup and instant rice
Prep Time: 10 minutes
Cook Time: 15 minutes
Quantity Served: 4
Ingredients:
1 Tbsp. vegetable oil 2 boneless, skinless chicken breast halves (8 oz./250 g), cut into bite-sized pieces 2 cans (284 mL each) Cream of Mushroom Soup 1 cup milk 1-1/2 cups instant rice 1 can (10 oz/284 mL) Del Monte Tender Small Sweet Peas, drained
Preparation:
HEAT oil in large frying pan on medium-high heat. Add chicken; cook and stir 5 minutes or until chicken is cooked through.
ADD remaining ingredients except peas; mix well. Bring to a boil; cover. Remove from heat; add peas. Let stand 5 minutes; stir gently.
Substitute:
Substitute your favourite frozen mixed vegetables for the peas.
Shortcut:
Prepare as directed, omitting the oil and substituting 1 can (198 g) drained and flaked Tuna for the cooked chicken.
