#1170 - Quick Chicken and Rice

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 TBSP canola oil
salt and pepper to taste
1 - 10.75oz. can Campbell's cream of chicken soup
1 1/3 cups water
2 cups uncooked Minute Rice

In a skillet add canola oil and chicken breasts--over medium heat cook chicken breasts (both sides) until no longer pink inside. Sprinkle salt and pepper on chicken pieces while they are cooking (both sides). Remove chicken from skillet--carefully wipe the canola oil out of the skillet with a wad of paper towels (pan will still be hot). Cut the chicken into bite sized pieces. In the cleaned skillet add cream of chicken soup and water--stir and cook over medium heat--bring to a boil. Turn heat down to low, add Minute rice and chicken pieces to the soup mixture. Put a lid on the skillet and cook over low heat for a few minutes until rice is done (about 5 minutes). Remove lid, stir and serve.