• 1 boneless, skinless chicken breast, cubed
• 1 can cream of chicken soup
• 1 tsp. chicken bouillon granules
• 1/8 tsp. seasoning salt
• 1 16-oz. pkg. frozen mixed vegetables(I prefer California Blend)
• 2 Tbs. butter
• 2 C. instant rice
• 2 C. water

Combine chicken, soup, salt and water in a medium saucepan. Bring to a boil. Add vegetables and butter and return to a boil. Remove from heat and stir in rice. Cover and let stand for 10 minutes. Stir and serve. If you want to use pork, substitute cream of mushroom soup. If you want to use beef (stew meat works well), substitute golden mushroom soup and beef stock granules.