1 can (10-3/4 ounce) Campbell's Cream of Chicken Soup
1 can Campbell's Cream of Mushroom with Roasted Garlic Soup
1 soup can water
2 soup cans uncooked Minute white rice
1 cup frozen peas and carrots
Recipe
1. Season chicken.
2. Brown chicken in butter in skillet. Remove chicken.
3. Add soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 minutes or until done. Remove from heat. Let stand 5 minutes.