Chicken & rice casserole

Ingredients:

• 4 boneless skinless chicken breasts
• salt & pepper
• 1 C minute rice
• 1 C water 
• 1 can condensed creamy soup (I usually use brocolli cheese, but you could also use cream of mushroom or anything else that sounds good to you.)

Heat some olive oil in a large pot over high heat.  Season the chicken on both sides with salt & pepper, then add it to the hot oil.  Brown the chicken on both sides (it doesn't have to be cooked through; it will cook more in the next step).  Remove chicken from pan and keep it warm.

Combine the remaining ingredients in the same pot.  Bring to a boil, then add the chicken on top of the rice mixture.  Reduce heat to low and cover; cook for 15-20 minutes, until the chicken is cooked through.

**You could change this up a little by cooking the rice mixture by itself and then putting it in a baking dish with the chicken on top; cook it at 350 for about 15 minutes.**