This colorful creamy rice supper quickly cooks in the skillet, and includes chicken, peas and carrots.
Prep/Cook Time: 20 min
4 skinless, boneless chicken breast halves 1 tbsp. butter OR margarine 1 can (10 3/4 oz.) Campbell's® Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 1 can Campbell's® Cream of Mushroom with Roasted Garlic Soup 2 cups water 2 cups uncooked instant white rice 1 cup frozen peas and carrots
SEASON chicken as desired.
HEAT butter in skillet over medium-high heat. Cook chicken 10 min. or until browned. Set chicken aside.
ADD soups and water. Heat to a boil. Stir in rice and vegetables. Return chicken to skillet. Cover and cook over low heat 5 min. or until done. Remove from heat. Let stand 5 min.