Skillet Vegetable Chicken And Rice
2 chicken breasts
1/2 teaspoon garlic powder, divided
1 tablespoon vegetable oil
1 (10.75 ounce) can tomato soup
1 3/4 cups water
1 teaspoon dried oregano
1 cup uncooked regular long-grain white rice
2 cups frozen mixed vegetables
Season chicken with 1/4 teaspoon garlic powder. In skillet, heat oil. Add chicken. Cook until browned. Remove chicken. Add soup, water, oregano and remaining garlic. Heat to a boil. Stir in rice. Cover. Cook over low heat for 15 minutes. Add vegetables and chicken. Cover. Cook for 10 minutes, or until vegetables are tender and rice is done.
Makes 4 servings.