Creamy Lemon Chicken & Rice

• cream of mushroom soup
• 1 lb boneless skinless chicken breast half (4 breast halves)
• 1 (10 1/2 ounce) can condensed cream of mushroom soup
• 12 cup milk
• 3 tablespoons lemon juice
• 14 teaspoon basil leaves, crushed
• 18 teaspoon garlic powder
• cavendars all purpose Greek seasoning

1. Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute.
2. Season chicken with Greek seasoning.
3. Add the chicken and cook until well browned on both sides.
4. Remove the chicken from the skillet.
5. Heat the soup, milk, lemon juice, basil, and garlic powder in the skillet to a boil.
6. Return the chicken to the skillet.
7. Reduce the heat to low.
8. Cover and cook for 5 minutes or until the chicken is cooked through.

cream of mushroom soup, chicken breast, condensed cream, milk, lemon juice, basil, garlic

Taken from www.food.com/recipe/creamy-lemon-chicken-rice-524076 (may not work)