- 2 cups uncooked white rice
- 4 cups water
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon dried parsley
- 3 skinless, boneless chicken breast halves, cut into strips
- 2 cups chopped broccoli
- 1 cup sliced carrots
- 1 cup sugar snap peas
- 1 (10.75 ounce) can condensed cheddar cheese soup, such as Campbell's®
- 1/2 cup shredded Cheddar cheese
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Allow rice to stand covered while you finish the remaining steps.
- Heat olive oil, garlic salt, black pepper, and parsley in a large skillet or wok over medium heat.
- Cook and stir chicken strips in olive oil until no longer pink in the center and juices run clear, 5 to 7 minutes.
- Stir in broccoli, carrots, and snap peas; cover the skillet, and cook until carrots are tender, 5 to 8 minutes.
- Stir condensed Cheddar cheese soup into chicken and vegetables; mix well and bring to a simmer. Cook and stir until chicken and vegetables are coated with sauce.
- To serve, mound cooked rice on a platter, and top with chicken and vegetables in sauce. Sprinkle with shredded Cheddar cheese to serve.