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Asian Chicken and Rice

By: Campbell's Kitchen  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 2.7 Read Reviews (2)

Rate/Review | 346 people have saved this

Cook Time:
20 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

Directions

  1. Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
  2. 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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The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2009 by Nisa 
Easy to make but not very tasty. I won't be making this again. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 29, 2009 by Marty Supporting Member (Click to learn more about Supporting Membership)
I did not care for this recipe. MORE

 
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