Crunchy Chicken and Rice Skillet

• 1 (8 ounce) package zatarain's jambalaya mix
• 2 12 cups water
• 2 tablespoons vegetable oil
• 2 (12 1/2 ounce) cans white chicken meat, drained
• 1 (8 ounce) can sliced water chestnuts, drained

1. Bring 2 1/2 cups water to boil.
2. Add 2 tablespoons vegetable oil.
3. Stir in Jambalaya mix, drained chicken and water chestnuts.
4. Cover, cook over medium heat until water evaporates, about 20 to 25 minutes.

water, vegetable oil, white chicken meat, water chestnuts

Taken from www.food.com/recipe/crunchy-chicken-and-rice-skillet-478254 (may not work)