25-Minute Chicken and Rice Florentine

• 1 Tbsp. oil
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 1 cup water
• 1 can (10 fl oz/284 mL) condensed cream of chicken soup
• 1/8 tsp. ground nutmeg
• 1-1/3 cups instant white rice, uncooked
• 1 pkg. (300 g) frozen chopped spinach, thawed, well drained
• 1 cup Cracker Barrel Shredded Swiss Au Gratin Cheese

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 6 to 7 min.
4. on each side or until done (165 degrees F).
5. Remove chicken from skillet; cover to keep warm.
6. Add water, soup and nutmeg to skillet; mix well.
7. Bring to boil.
8. Stir rice, spinach and cheese into soup mixture; top with chicken.
9. Cover; cook on low heat 5 min.
10. or until rice is tender and all ingredients are heated through.

oil, chicken breasts, water, condensed cream, ground nutmeg, instant white rice, swiss au gratin cheese

Taken from www.kraftrecipes.com/recipes/25-minute-chicken-rice-florentine-178583.aspx (may not work)