• 1 Tbsp oil
• 3-4 small boneless chicken breasts
• 1 can condensed cream of chicken soup
• 1 and 1/2 cup water
• 2 cups Minute Rice

1. Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until lightly browned on each side. Remove chicken from skillet.
2. Add soup and water to skillet. Bring to boil
3. Stir in rice. Top with chicken; cover. Cook on low heat for 5 minutes or until chicken is cooked through.

It takes about 15 minutes to make this - and is very tasty! Watch out and cover this while cooking - it can really splatter. I add a little bit of shredded cheese for more taste, but my husband eats it as is.