Ingredients:
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into small pieces
1 large tomatoes
1 (10 3/4 ounce) cans cream of chicken soup
1 2/3 cups milk
1/2 cup parmesan cheese
1/2 teaspoon italian seasoning
2 cups instant rice, uncooked
Directions:
Heat 1 Tbsp oil in skillet.
Add chicken and cook until lightly browned.
While chicken is cooking, chop tomato.
Add soup, milk, cheese and seasoning to chicken; stir.
Heat to boil.
Stir in rice and tomato; cover.
Cook on low heat for 5 minutes or until cooked through.
Stir and serve.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.