Mushroom Chicken and Rice

Busy Sundays filled with Relief Society meetings and ward choir call for a super easy recipe composed of ingredients already in my pantry. So after a Google search I decided to try this lovely dish found here on Campbell's website. I followed the recipe pretty much exactly, although I added a bit of garlic salt to the chicken while it cooked.

Cream of Mushroom Chicken 

Heat 1 tbs (I didn't measure it, I just poured a bit into the pan. No big deal) of vegetable oil (olive oil is my fav!) in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. 

Stir 1 can of cream of mushroom soup and 1/2 cup of water in the skillet and heat to a boil. Return the chicken to the skillet (I cut it up into little pieces before doing this.) Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

See? How easy is that?! It was super delicious too, definitely a great comfort food for a cold winter day. My roommates and I rated it at a 7 on a scale of 1-10. :) I served it over some white rice (which I cooked with a chicken bouillon cube in the water to give it a bit more flavor) with a side of green beans. Yummy, I'll definitely be making this again. Thank goodness for Google searches!