Subject: Campbell's Asian Chicken & Rice
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 10 2002 - 22:22:15 EDT
Food for Thought:
All kids are gifted; some just open their packages earlier than others. (Michael Carr)
Recipe of the Day:
Campbell's Golden Mushroom Soup shines as the tastemaker in this delicious, Asian-inspired 20-minute meal.
Campbell's Asian Chicken & Rice
To see this recipe, visit: http://www.campbellkitchen.com/getrecipe.cfm?RID=1809
Prep/Cook Time: 20 min.
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 uncooked 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:
Always cook boneless chicken to an internal temperature of 160 degrees F. If no meat thermometer is handy, check visually for doneness toward the end of cooking by piercing chicken with fork. The juices should run clear--not pink.
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