2 lb. boneless/skinless chicken breasts, cut into pieces
1 small zucchini, chunked
1 small red pepper, diced
2 cups instant brown rice (Minute or Success)
1 (10 oz.) cream of mushroom soup (Campbell's Healthy Request)
1/2 cup non-fat milk
non-stick cooking spray (Pam)
seasoned salt (Lawry's reduced sodium)

Spray large skillet with non-stick cooking spray. Brown chicken until cooked and add vegetables with a dash of water. Let vegetables cook until tender.

In separate pot, cook rice as directed on package.

Once chicken and vegetables are cooked, add cream of mushroom soup and milk. Stir until chicken and vegetables are coated. Add seasoned salt to desired taste and let simmer for 5 to 7 minutes on low heat.

To serve, pour chicken and vegetables over rice.

Submitted by: Kat Sutton