10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned Regular or
0.8 cup milk
4 servings paprika
1 ounce ranch dressing mix
16 ounce chicken breast halves boneless skinless
1 tablespoon vegetable oil
2.3 cups water
1 cup rice white uncooked
Equipment
frying pan
sauce pan
Directions
Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until it's well browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through.
Sprinkle with the paprika.
Serve with the Ranch-Style Rice.
Heat 2 1/4 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 cup uncooked regular long-grain white rice and cook according to the package directions.
