Asian Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup

1 1/2 cups water

1 package (1.25 ounces) teriyaki seasoning mix

1 bag (16 ounces) frozen stir-fry vegetables

1 1/2 cups uncooked instant white rice

Heat the oil 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 soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

*Note* You can also use ramen noodles and make an Asian noodle bowl.