| 1 tbsp | Oil |
| 4 | Small boneless skinless chicken breast halves (1lb) |
| 1 can | (10-3/4 oz.) condensed cream of chicken soup |
| 1-1/2 cups | Water |
| 2 cups | MINUTE White Rice, uncooked |
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 min. on each side or until lightly browned on both sides. Remove chicken from skillet.
ADD soup and water to skillet; stir. Bring to boil.
STIR in rice. Top with chicken; cover. Cook on low heat 5 min. or until chicken is cooked through.