5-6 chicken breasts
1 large can cream of chicken soup
1 1/2 cup water
1 tsp salt
2 tsp coarse pepper
1 cup flour
2 cups prepared white rice (I add 2 chicken bouillon cubes when cooking my rice to give it more flavor)
Mix flour, salt and pepper together in a shallow bowl. Dredge each chicken breast in the flour mix and place on a hot, sprayed skillet pan. Cook on medium heat. Brown chicken on both sides. In a bowl mix soup and water and pour over chicken. Cover and simmer for 30 minutes or until chicken is tender. Serve with rice. Use the cooked soup as gravy to pour over chicken and rice.
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