In large skillet, sauté rice-vermicelli mix with 3 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
Slowly stir in 2 3/4 cups water, Special Seasonings and 1 1/2 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; bring to a boil.
Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.
Tips and Variations
Add 1 1/2 cups small broccoli florets during last 5 min. of simmering. Sprinkle with 1 cup shredded cheddar cheese before stand time.