3/4 c. uncooked rice
4-8 chicken breasts, boned and cleaned
1 (16 oz.) pkg. frozen Chinese stir fry vegetables
1 (10 1/2 oz.) can cream of chicken or cream of mushroom soup, undiluted
1/2 tsp. minced garlic or 2 garlic cloves, minced
13 x 9 x 2 inch or 9 x 9 x 2 inch baking dish or pan
1 (10 inch) fry pan
1 (2-3) qt. saucepan

(Or one family size bag of UNCLE BEN'S® Quick Rice, prepared for direction).

(Use Campbell's "Special Request" 1/3 lower salt soups).

1. Preheat oven to 350 degrees.

2. Brown chicken in butter - set aside.

3. Prepare stir fry vegetables according to directions.

4. Blend garlic, rice, soup and vegetables together. Heat until warm throughout.

5. Spoon 1/2 of soup mixture into bottom of 13 x 9 x 2 inch or 9 x 9 x 2 inch baking dish or pan. Layer chicken on top of soup mixture and top with remainder of soup mixture.

6. Bake uncovered at 350 degrees for 1 hour. Servings: 4-8.