Asian Chicken and Rice

-1 tablespoon vegetable oil
-4 skinless, boneless chicken breast halves (about 1 pound)
-1 can (10 3/4 ounces) Campbell's® Condensed Golden Mushroom Soup
-1 1/2 cups water
-1 package (1.25 ounces) teriyaki seasoning mix
-1 bag (16 ounces) frozen stir-fry vegetables
-1 1/2 cups uncooked instant white rice

* Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
* Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the pan. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.