Asian Chicken and Rice

6 Reviews

Cook: 20 min
Ready In: 20 min

“Stir-fry vegetables seasoned with teriyaki join sauteed chicken and rice in a creamy mushroom sauce. This family-pleasing meal is made complete with a green salad topped with mandarin oranges.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Golden Mushroom Soup
1 1/2 cups water
1 (1.25 ounce) package teriyaki seasoning mix
1 (16 ounce) package frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice

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Metric US

Original recipe yields 4 servings

Directions

Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
Add soup, water, seasoning mix and vegetables. Heat to a boil. Stir in rice. Top with chicken. Cover and cook over low heat 5 min. or until done.

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Reviews (6)

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Nisa

Feb. 6, 2009

"Easy to make but not very tasty. I won't be making this again...." See more"

Marty

Jun. 29, 2009

"I did not care for this recipe...." See more"

DirtyCook

Dec. 3, 2010

"Okay...I made my own version not because I wanted to....I had no Teriyaki mix or mushroom soup so I had to improvise. (too busy to shop for 2 things) Campbells vegatable soup Knorr Chinese Style Rice..." See more seasoning I also didn't have enough of frozen veggies, but it was enough considering I had vegetable soup which is perfect :) It tastes good, I like it. I could of turned better if I had mushroom soup and maybe tariyaki sauce. I willl be doing it again in the future but I rather try something new 'n theres a whole lot of recipes out there!"

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