1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup, undiluted
How to Make It
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic, and saute until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.