Crustless Creamy Chicken Pot Pie

Description
Makes 4 servings

Ingredients

 * Vegetable cooking spray
 * 3/4 pound boneless, skinless chicken tenders
 * Salt and pepper and paprika
 * 2 cups water
 * 1 16-ounce package frozen mixed vegetables
 * 1 10-3/4 ounce can condensed creamy chicken mushroom soup
 * 1 cup uncooked rice*

Directions

 * 1) Heat Dutch oven coated with cooking spray over medium-high heat until hot. Add chicken; season with salt, pepper and paprika to taste. Cook, stirring occasionally, 3 to 5 minutes or until chicken is beginning to brown.
 * 2) Add water, vegetables, soup and rice; stir until blended and rice is submerged. Bring to a boil; reduce heat, cover and simmer 30 to 35 minutes, stirring 2 to 3 times during cooking to evenly distribute rice.
 * 3) Cook until rice and vegetables are tender. Serve immediately.