15-Minute Herbed Chicken

• 1 tablespoon vegetable oil
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup (With Herbs)
• 12 cup milk
• broth simmered rice

1. In medium skillet over medium-high heat, heat oil.
2. Add chicken and cook 8 minutes or until browned.
3. Set chicken aside.
4. Pour off fat.
5. Add soup and milk.
6. Heat to a boil.
7. Return chicken to pan.
8. Reduce heat to low.
9. Cover and cook 5 minutes or until chicken is no longer pink.
10. Broth Simmered Rice: In medium saucepan over medium-high heat, heat 1 can CAMPBELL'S Condensed Chicken Broth and 1 cup water to a boil.
11. Stir in 2 cups uncooked Minute Original Rice.
12. Cover and remove from heat.
13. Let stand 5 minutes.
14. Fluff with fork.
15. Creamy Mushroom-Garlic Chicken: Substitute 1 can (10% ounces) CAMPBELL'S Condensed Cream of Mushroom with Roasted Garlic Soup for Cream of Chicken with Herbs Soup.
16. Quick Herbed Chicken Dijon: In step 2 add 1 tablespoon Dijon-style mustard with the soup and milk.

vegetable oil, chicken breast halves, campbells cream, milk, broth simmered rice

Taken from www.food.com/recipe/15-minute-herbed-chicken-17426 (may not work)