1 T. oil
4 small boneless skinless chicken breasts about 1 lb.
1 1/2 C. water
1 can of Campbell’s Cream of Chicken Soup
1/4 tsp. each of Paprika and Pepper
1 1/2 C. Uncooked Rice
Heat oil in a large non-stick skillet on medium heat. Add chicken, cover and cooked 4 minutes on each side or until cooked through. Remove chicken from skillet add water, soup and seasoning to skillet and bring to a boil. Stir in rice, top with the chicken and cover. Cook on low heat for 5 minutes.
Serves 4