4 chicken breasts
1 can cream of chicken soup
1-2 cups minute rice
1 package frozen vegetables
Brown chicken in margarine. Add 2 cups water. Cover and cook for 20 minutes, turning once. Remove chicken. Add minute rice, vegetables and soup. Stir well until coated. Cook 5 minutes then turn heat off. Replace chicken. Let sit for 5-10 minutes for extra flavor.
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