Asian Chicken and Rice Dinner

Makes 4 Servings

3 Member Ratings


1 Tbsp vegetable oil
4 boneless skinless chicken breasts
1 can (10 3/4 oz.) condensed cream of chicken soup
1 1/4 cups water
2 Tbsps soy sauce
1/4 tsp paprika
1/4 tsp ground black pepper
1 tsp ground ginger
2 cups Minute® White Rice, uncooked
2 cups frozen stir fry vegetables, thawed


  • HEAT oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
  • STIR soup, water, soy sauce, paprika, black pepper and ginger in skillet and heat to a boil.
  • STIR rice and vegetables in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken.
  • COVER and cook 5 minutes or until chicken is cooked through and rice is tender. Remove skillet from heat. Let stand, covered, 5 minutes before serving.