Chicken and Rice
  • Servings: 4-6
  • 4 boneless/skinless chicken breasts
  • 2 cups rice
  • 1 small can cream of chicken soup
  • 1 small can chicken broth
  • 1 T olive oil
  1. Cook rice according to directions. Cut each chicken breast into quarters and add to heated olive oil on the stovetop; cook for 5 minutes. Add remaining ingredients to the same skillet and simmer for 8 minutes. Serve over rice