Ingredients:

1 can (10 ¾ oz) reduced-salt cream of chicken soup
1 cup water for ¾ cup uncooked white rice
2 cups cooked, chopped chicken
2 cups frozen mixed-vegetable medley (such as broccoli, corn, and carrots), thawed

How to make:

1. Whisk soup and water in a non-stick skillet until combined. Heat until just boiling point, about 2 to 3 minutes.

2. Stir in rice, cover; reduce heat to low, and cook for 20 minutes.

3. Add chicken and mixed vegetables, and stir to combine. Cover and cook an additional 3 to 4 minutes, or until heated thoroughly.

How Kids Can Help: Measuring chicken and rice; helping thaw veggies by running under cold water