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Ingredients
- 1 Tbsp. oil*
- 4 small boneless skinless chicken breast halves (about 1 lb.)
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1 soup can (1-1/3 cups) water or milk
- 2 cups MINUTE White Rice, uncooked
Method
- Heat oil in large nonstick skillet on medium-high heat.
- Add chicken; cover.
- Cook 5 minutes on each side or until cooked through.
- Remove from skillet.
- Add soup and water to skillet.
- Bring to boil.
- Stir in rice.
- Top with chicken, cover.
- Cook on low heat 5 minutes.
- Stir.
- Garnish with fresh oregano.
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