15 min Italian Chicken ‘N Rice Dinner

15 min Italian Chicken ‘N Rice Dinner

• 1 TBL oil

• 4 small boneless, skinless, chicken breast halves (about 1 lb.)

• ½ tsp dried oregano leaves, crushed

• 1 can (10 ¾ oz) Condensed Cream of Mushroom Soup

• 1 soup can (1 1/3 cups) water

• 2 cups Minute White Rice, uncooked

• ½ cup frozen peas, thawed

• ¼ cup (1 oz) Grated Parmesan Cheese

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with oregano (and salt and pepper); cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

2. Add soup and water to skillet; stir. Bring to boil.

3. Stir in rice, peas and cheese. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with additional cheese and black pepper, if desired.

Makes 4 servings. (Note: Increase oil to 2 TBL if using regular skillet.)