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Juicy chicken breast haves served over roasted garlic risotto and vegetables.
4 boneless chicken breast halves
1 tbsp. butter OR margarine
1 can (10 3/4 oz.) Cream of Chicken OR 98% Fat Free Cream of Chicken Soup
1 can Cream of Mushroom with Roasted Garlic Soup
2 cups water
2 cups uncooked instant white rice
1 cup frozen peas and carrots
Heat butter in skillet. Add chicken and cook until browned. Remove chicken.
Add soups and water. Heat to a boil. Stir in rice and vegetables. Top with chicken. Cover and cook over low heat 5 min. or until done. Remove from heat. Let stand 5 min.