Ingredients:
1 tablespoon oil
4 small boneless skinless chicken breast halves ( 1lb)
1 (10 1/2 ounce) cans condensed cream of chicken soup
1 3/4 cups milk
1 1/2 cups instant rice
Directions:
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.
Servings: Serve
Time preparation: 5 min.
Time total: 20 min.