In large skillet, sauté rice-vermicelli mix with 1 tbsp margarine over medium heat until vermicelli is golden brown, stirring frequently.

Slowly stir in 1 ½ cups water, Special Seasonings and 1 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.