Chicken and Rice

Ingredients

1 cup rice
1 chicken bullion cube
2 chicken breasts (skinless)
1 - 10 3/4 oz. can Cream of Chicken Soup
1 tsp basil (crushed)
1 clove garlic (minced)

Directions

Cook rice according to directions. Dissolve bullion cube in 1/2 cup water. Combine soup, basil, garlic and bullion cube/water mixture in skillet. On medium-high heat, mix well until mixture just comes to a boil. Reduce heat and add chicken. Spoon sauce over chicken. Cover and simmer 20 minutes or until chicken is done. Flip chicken every 5 minutes and spoon sauce over top of chicken each time. Serve with rice.

Thanks to Bill Selwa.

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