1 Tbsp. oil 4 small boneless skinless chicken breast halves 1 can (10-3/4 oz.) condensed cream of chicken soup 1 c. water 2 c. Minute® White Rice, uncooked
What to do:
1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until lightly browned on both sides. Remove chicken from skillet. 2. Add soup and water to skillet; stir. Bring to boil. 3. Stir in rice. Top with chicken; cover. Cook on low heat 5 min. or until chicken is cooked through, (170ºF). Let sit 5 min. or until liquid is absorbed.
* Substitute: For a whole grain alternative, substitute MINUTE Brown Rice for the MINUTE White Rice and cook an additional 5 min.
