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Ingredients
- 1 tablespoon oil
- 4 small boneless skinless chicken breast halves (1lb)
- 1 (10 1/2 ounce) can condensed cream of chicken soup
- 1 34 cups milk
- 1 12 cups instant rice
Method
- Heat oil in a non stick pan.
- Add chicken, cover and cook for 4 minutes on each side or until done.
- Remove chicken add soup,
- milk and stir, bring to a boil.
- Stir in rice, top with chicken, cover.
- Cook on low for 5 minutes.
- Sprinkle with fresh rosemary if desired.
- If you use a regular pan you might find that you may need more oil.
