Chicken & Rice Dinner

I found this recipe in a little booklet designed to promote a brand of soup, since every recipe in it uses soup. They all seemed quick, easy, and tasty, so I decided to try one for supper tonight. This one was a 20 minute chicken, rice and vegetable skillet. However, I changed the recipe around a bit. I used regular rice instead of instant, so I cooked it separately on top of the stove, and then mixed it in with the chicken and vegetables when they were both cooked. I baked the casserole in the oven instead of simmering it in a skillet. I also precooked the chicken in the oven too. I used a frozen vegetable blend of broccoli, mushrooms, beans, carrots, and onion. So this dish didn't end up being a 20 minute one pan meal, but it was still easy and convenient. And most importantly, yummy! The entire family enjoyed it, and it will make good leftovers for tomorrow.

Chicken & Rice Dinner
1 Tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into strips
1 can (10 ounces/284 mL) cream of chicken soup (regular or reduced fat)
1 1/2 cups water
1/2 teaspoon paprika (optional)
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant rice
2 cups frozen vegetable mixture 

HEAT oil at medium-high in large skillet. Add chicken, cook until browned - about 10 minutes; set chicken aside. Reduce heat to medium.

COMBINE soup, water, paprika and pepper in skillet. Heat to a boil, stirring often.

STIR in rice and vegetables. Top with chicken. Cover and simmer over medium-low heat until chicken is cooked through - about 5 minutes.