This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(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.