Presents

"Chicken & Vegetable Rice Skillet"

Recipe Source: 2002 Issue of the Recipes Plus Calendar Casseroles & Pizza Recipe File Serving Size: Makes 4 servings

Amount Ingredient 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.

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