20 minute Oriental Chicken and Rice

• 1 TBSP oil
• 4 small boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1 1/2 cups water
• 3 TBSP soy sauce
• 2 cups minute rice, uncooked
• 1 pkg (16 oz) frozen stir fry vegetables, thawed

1. Heat oil in large skillet. Add chicken; cover. Cook until chicken is cooked through.

2. Remove chicken from skillet; cover. Add soup, water, and soy sauce to skillet; stir until well blended. Bring to boil.

3. Add rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until tender and vegetables are heated through.