Recipe 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."
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skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Golden Mushroom Soup
1 1/2 cups
1 (1.25 ounce) package
teriyaki seasoning mix
1 (16 ounce) package
frozen stir-fry vegetables
1 1/2 cups
uncooked instant white rice
I gave this 4 stars because it was so easy, cheap and quick to make. It tasted pretty good, but needed some tweaing, I will make it again, but I'll make it my own next time.
Easy to make but not very tasty. I won't be making this again.
I did not care for this recipe.
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 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!
Needed to cook it a lot longer that 5 minutes after I added the rice.
A quick and easy recipe! We don't use instant rice, so I just used cooked regular rice. Also, I shredded the chicken into it. Made it way easier to serve. For the most part, an awesome recipe!! :)
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