Thai Curry Chicken
Serves 4

3 cups chicken broth
One (16-ounce bag frozen Oriental vegetables
One (13 1/2 ounce) can lite coconut milk
1 1/2 Tablespoons curry powder
2 cups diced cooked chicken
1 cup instant (5-minute) rice

Combine broth, veggies, coconut milk and curry powder in a large saucepan. Cover, bring to a gentle boil and cook 2 minutes. Stir in diced cooked chicken and rice. Bring to a boil, reduce heat, cover and simmer 4 to 5 minutes until veggies and rice are done.