Categories: Chicken

Ingredients

• 4 chicken breasts
• 1 tbsp butter
• 10.75 oz condensed cream of chicken soup
• 10.75 oz can condensed cream of mushroom with roasted garlic soup
• 2 cups water
• 2 cups uncooked instant white rice
• 1 cups frozen carrots

Directions

1. Season chicken as desired.

2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken and set aside.

3. Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce the heat to low. Cover and cook 5 minutes or until chicken is cooked through. Remove from heat. Let stand for 5 minutes.

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