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1 Tbs vegetable oil
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly.
Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Servings: 4
Preparation time: 5 minutes
Cooking time: 13 minutes
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1 10.75-oz. can cream of chicken soup
1 1/3 cups water or 2% milk
1 1/2 cups quick-cooking rice, uncooked
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly.
Remove chicken from skillet. Add soup and water; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
Servings: 4
Preparation time: 5 minutes
Cooking time: 13 minutes
