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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."

This Kitchen Approved Recipe has an average star rating of 3.0 Rate/Review | Read Reviews (5)

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 3.0 star rating.
Reviewed on Feb. 6, 2009 by Nisa   view full review
Easy to make but not very tasty. I won't be making this again.
The reviewer gave this recipe 1 stars. This recipe averages a 3.0 star rating.
Reviewed on Jun. 29, 2009 by Marty   view full review
I did not care for this recipe.
The reviewer gave this recipe 3 stars. This recipe averages a 3.0 star rating.
Reviewed on Dec. 3, 2010 by DirtyCook   view full review
Okay...I made my own version not because I wanted to....I had no Teriyaki mix or mushroom soup...
The reviewer gave this recipe 4 stars. This recipe averages a 3.0 star rating.
Reviewed on Oct. 9, 2011 by corunmila   view full review
I gave this 4 stars because it was so easy, cheap and quick to make. It tasted pretty good,...
The reviewer gave this recipe 3 stars. This recipe averages a 3.0 star rating.
Reviewed on Oct. 10, 2011 by amp   view full review
Needed to cook it a lot longer that 5 minutes after I added the rice.

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