1 tablespoon butter
1 1/4 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
- Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the soups and water in the skillet and heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the skillet from the heat. Let stand for 5 minutes.