Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
1 tablespoon vegetable oil1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Golden Mushroom Soup1.5 cups water1 package (1.25 ounces) teriyaki seasoning mix1 bag (16 ounces) frozen Asian stir fry vegetables1.5 cups uncooked instant white rice
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