1 tablespoon vegetable oil
1 pound boneless skinless chicken breasts, cut in cubes
10 ounce can condensed cream of chicken soup
1 1/2 cups hot water
2 cups thinly sliced carrots
1/2 teaspoon dried oregano leaves
1 1/2 cups Minute rice
2 green onions, sliced

Preparation Instructions:

Heat oil at medium high heat in skillet. Add chicken and cook 5 minutes or until browned. Reduce heat to medium.

Add soup, water, carrots and oregano to skillet. Bring to boil. Reduce heat to low; stir in rice and green onions.

Simmer, covered, 10 minutes. Serves 4.

Per serving: 374 calories; 31.2 g protein; 10.2 g fat; 37.3 g carbohydrates; 2.5 g dietary fibre.