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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

20-minute Chicken & Rice Dinner Recipe

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This recipe for 20-minute Chicken & Rice Dinner is from Tonia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp canola oil
4 (about 1 lb) boneless, skinless chicken breasts, cut into strips
1 can Condensed Cream of Chicken Soup
1½ cups water
2 tsp paprika (optional)
2 cupsfrozen vegetable mixture, thawed (e.g. peas, corn, carrots)
1½ cups dry instant rice
Directions:
Directions:
1. Heat oil in a large nonstick skillet set over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Transfer to a plate. Reduce the heat to medium.

2. Stir in soup, water and paprika. Cook, stirring often, until boiling. Stir in chicken, rice and vegetables. Simmer, covered over medium-low heat, for 5 minutes or until chicken is cooked through and rice is tender. Let stand, covered, for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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