Italian Chicken and Rice with vegetables

Italian Chicken and Rice

1 tbs olive oil

1 lb boneless skinless chicken breasts cut into strips

3 cups of cut up veggies such as broccoli, peppers, mushrooms, asparagus, etc.

One can (14 ½ oz) Swanson Chicken Broth

2 cups instant white rice, uncooked (if preferred, use brown rice)

¼ cup Italian Dressing (creamy) or House Italian Dressing

Heat oil in skillet on medium heat. Add chicken and cook/ stir until lightly browned.

Add chopped veggies. Cook and stir until tender crisp. Stir in Chicken broth and bring to a full boil.

Stir in rice and salad dressing. Reduce heat to low. Cook 5 minutes or until liquid is absorbed and chicken is fully cooked.