2 boneless skinless chicken breasts, cut in small pieces
2 tbsp. butter
1 can cream of chicken soup
1 1/2 c. water
1 1/2 c. instant rice

Brown chicken in butter. Stir in your soup and water. Add salt and pepper to taste. Cover and simmer about 20 minutes. Stir in your rice and simmer until rice is tender. Stir often.