2 tb Margarine or butter; divided
3/4 lb Chicken breasts
-skinless, boneless -cut into cubes 1 sm Onion; finely chopped
-about 1/4 cup 1 md Carrot OR 1 small red pepper
-finely chopped (about 1/3c) 1 c Regular long-grain rice
-uncooked 1 cn (14-1/2 oz) Chicken Broth
-Swanson Ready to Serve 1 cn Cream of Mushroom Soup
-Campbells Condensed – 10-3/4 ounce can 1/8 ts Pepper
1/2 c Frozen peas
1. In 3-quart saucepan over medium-high heat, in 1 tablespoon hot
margarine, cook chicken until browned, stirring often. Remove; set aside. 2. In same saucepan, add remaining margarine. Reduce heat to medium;
cook onion, carrot and rice until rice is browned, stirring constantly. 3. Stir in broth, soup and pepper. Heat to boiling. Reduce heat to
low. Cover; cook 15 minutes, stirring occasionally. 4. Add peas and reserved chicken. Cover; cook 5 minutes or until
chicken is no longer pink, rice is tender and liquid is absorbed, stirring occasionally. 5. Serve. Makes about 4-1/2 cups or 4 servings.