Crustless Creamy Chicken Pot Pie

Description

Makes 4 servings

Ingredients

• vegetable cooking spray
• ¾ pound boneless, skinless chicken tenders
• salt and pepper and paprika
• 2 cups water
• 1 x 16-ounce package frozen mixed vegetables
• 1 x 10¾ ounce can condensed Creamy Chicken Mushroom soup
• 1 cup uncooked rice

Directions

1. Heat Dutch oven coated with cooking spray over medium-high heat until hot.
2. Add chicken; season with salt, pepper and paprika to taste.
3. Cook, stirring occasionally, 3 to 5 minutes or until chicken is beginning to brown.
4. Add water, vegetables, soup and rice; stir until blended and rice is submerged. Bring to a boil; reduce heat, cover and simmer 30 to 35 minutes, stirring 2 to 3 times during cooking to evenly distribute rice.
5. Cook until rice and vegetables are tender. Serve immediately.