15 Minute Italian Chicken and Rice Dinner

Makes 4 Servings

2 Member Ratings


1 Tbsp olive oil
4 boneless skinless chicken breasts
salt, to taste
ground black pepper, to taste
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 1/2 cups milk
1 tsp dried oregano leaves, crushed
2 cups Minute® White Rice, uncooked
1 cup frozen peas, thawed
1/4 cup shaved Parmesan cheese


Heat olive oil in large nonstick skillet on medium-high heat. Add chicken.  Season with salt and ground black pepper to taste; cover. Cook 4 minutes on each side or until cooked through (170°F). Remove chicken from skillet.  Add soup, milk and oregano to skillet; stir. Bring to boil.  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.