Ingredients
1/2
cup sliced celery
2
frozen boneless skinless chicken breasts
5 1/2
cups Progresso™ reduced sodium chicken broth
1/2
cup water
2
cups frozen mixed vegetables (from 12-oz bag)
3/4
cup uncooked instant white rice
1
tablespoon dried parsley flakes
2
teaspoons salt-free lemon and herb seasoning
Preparation
Spray 4-quart saucepan or Dutch oven with cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add frozen chicken breasts, broth and water. Heat to boiling. Reduce heat; cover and simmer 10 to 12 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Remove chicken from saucepan; cool slightly. Cut into bite-size pieces.
Heat broth mixture in saucepan to boiling over medium-high heat; stir in frozen vegetables. Return to boiling. Stir in rice, chicken, parsley and seasoning. Reduce heat; cover and simmer about 10 minutes or until rice and vegetables are tender.
