Chicken and Rice Dinner – Margie Wright
1 tablespoon oil
4 small boneless,
skinless chicken breast halves (about 1 pound)
1 10-3/4-ounce
can condensed cream of chicken soup
2 cups Minute
white rice
Heat oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 minutes on each side or until lightly
browned on both sides. Remove from
skillet. (Note: Increase oil to 2 tablespoons if using a
regular skillet.) Add soup and 1 ½ cups water to skillet.
Bring to a boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 minutes or until chicken
is cooked through and mixture is heated through.
Yield: 4
servings.
Preparation time:
5 minutes Cooking time: 15 or so minutes