20-Minute Parmesan Chicken & Rice Dinner

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (about 1 lb.)
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1-1/2 cups water or milk
• 2 cups instant white rice, uncooked
• 1 pkg. (10 oz.) frozen peas, thawed
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 4 min.
4. on each side or until cooked through.
5. Remove chicken from skillet.
6. Add soup and water to skillet; stir.
7. Bring to boil.
8. Add rice, peas and cheese; mix well.
9. Top with chicken; cover.
10. Cook on low heat 5 min.
11. Serve sprinkled with cracked black pepper, if desired.

oil, chicken breasts, condensed cream, water, instant white rice, frozen peas, parmesan cheese

Taken from www.kraftrecipes.com/recipes/-11735.aspx (may not work)