Skillet Chicken and Rice Recipe

• 1 tablespoon oil
• 1/4 cup chopped green onions
• 1 medium clove garlic, finely minced
• 6 to 8 ounces sliced mushrooms
• 4 boneless chicken breast halves
• 1 can condensed cream of mushroom soup (10 1/2 ounces)
• 1 1/2 cups milk
• 1/4 teaspoon black pepper
• 1 1/4 cups instant rice

Heat oil in skillet over medium heat. Add onions and garlic and cook two minutes, stirring occasionally. Add sliced mushrooms and cook 1 minute longer. Cut chicken into thin strips; add to the skillet and cook, stirring, until browned on all sides.

Stir in soup, milk, and pepper; bring to a boil. Add rice; reduce heat to low. Cover and cook until rice is done, stirring occasionally.
Garnish with additional chopped green onions, if desired.
Serves 4 to 6.