Main Dish, Poultry
Yield: 4 Servings
1 T vegetable oil
4 (4-6-oz.) fresh boneless,
- skinless chicken breasts
- can cream of chicken soup
1 1/3 c water or 2% milk
1 1/2 c 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.
Comments: Completely cooked in one skillet, this tasty chicken and rice dish is easily and quickly assembled. Add a salad and crusty bread if desired.