15-Minute Chicken Vegetable & Rice Dinner

• 4 skinless boneless chicken breast halves
• 1/4 Teaspoon garlic powder
• 1 Tablespoon vegetable oil
• 1 10 3/4 Ounce Campbell'sŪ Condensed Cream of Chicken with Herbs Soup
• 1 1/2 Cups water
• 1/4 Teaspoon pepper
• 1 1/2 Cups uncooked instant rice
• 2 Cups thawed frozen vegetable combination {broccoli, cauliflower, carrots}

Instructions:
1. Sprinkle chicken with garlic powder.
2. In skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat.
3. Add soup, water, and pepper. Heat to a boil.
4. Stir in rice and vegetables. Place chicken on rice mixture. Cover and cook over low heat for 5 minutes, or until chicken is done.