4boneless, skinless chicken breastscut into strips
1canCream of Chicken Soup
1 1/2cupswater
1tsppaprika
1tspchili powder
1cupred pepperdiced
1cupfrozen corn
1 1/2cupsdry instant rice
Green onion for garnish
Instructions
Heat oil in a large nonstick pan over medium-heat heat. Cook chicken, stirring often, for 5 minutes or until golden brown. Remove to a plate and reduce the heat to medium.
Add soup, water, paprika and chili powder to skillet. 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.