1 tbsp. oil
4 small boneless skinless chicken breasts
1 (10 3/4 oz.) can condensed cream of chicken soup
1 soup can (1 1/3 c.) water
2 c. Minute rice (uncooked)
1 (8 oz.) pkg. Velveeta cheese, divided

Heat oil in large nonstick skillet on medium-high heat. Add chicken. Cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add soup and water to skillet. Stir. Bring to a boil. Stir in rice and 1 cup of the Velveeta. Top with chicken. Sprinkle with remaining Velveeta. Cover. Cook on low heat 5 minutes.

Makes 4 servings.