- 4 skinless, boneless chicken breasts
- 1/4 teaspoon garlic powder
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken with Herbs Soup
- 1 1/2 cups water
- 1/4 teaspoon ground black pepper
- 1 1/2 cups uncooked instant white rice
- 2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
- Sprinkle chicken with garlic.
- Heat oil in skillet. Add chicken and cook until browned. Remove chicken.
- Add soup, water and pepper. Heat to a boil.
- Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 minutes or until done.