1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut in strips
10 ounce can condensed cream of chicken soup
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 (ex. peas, carrots, corn, green beans)
Preparation Instructions:
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. Serves 4.