Subject: Campbell's Asian Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 24 2000 - 14:22:10 EDT
Food for Thought:
The most remarkable thing about my mother is that for 30 years she
served the family nothing but leftovers. The
original meal has never been found. (Calvin Trillin)
Recipe of the Day:
Campbell's Golden Mushroom Soup gives shining flavor to chicken in this
easy one-skillet meal--homemade in only
20 minutes!
Campbell's Asian Chicken & Rice
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1809
Prep/Cook Time: 20 minutes
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's Golden Mushroom Soup
1 1/2 cups water
1 pkg. (1.25 oz.) teriyaki seasoning mix
1 bag (16 oz.) frozen stir-fry vegetables
1 1/2 cups Minute White Rice
HEAT oil in skillet. Add chicken and cook until browned. Remove chicken.
ADD soup, water, seasoning mix and vegetables. Heat to a boil. Stir in
rice. Top with chicken. Cover and cook
over low heat 5 min. or until done. Serves 4.
Shopping List:
1 can Campbell's Golden Mushroom Soup
4 boneless chicken breast halves
1 bag (16 oz.) frozen stir-fry vegetables
Minute White Rice
Vegetable oil
1 pkg. (1.25 oz.) teriyaki seasoning mix
Kitchen Clip:
Chicken is America's favorite meat and a favorite in international
cuisines, especially Asian. It's also highly
susceptible to bacteria, so always cook chicken to a minimum internal
temperature of 165 degrees F., and wash
hands thoroughly before and after handling raw chicken.
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