I have had this recipe tagged for a while. I just never got around to making it till last week. This was a wonderful meal that I would remake any day of the week. It was simple , quick , and filling. I think I enjoyed the rice and vegetables the most. The chicken was very good but I remember eating the rice and vegetables more so than chicken. Things I changed halved the recipe Did not use condenced mushroom soup Added 2 cloves of garlic Chicken and Roasted Garlic risotto 4 skinless, boneless chicken breast halves 1 tablespoon butter 1 can Campbells condensed cream of chicken soup 1 can Campbells condensed cream of mushroom ( we did not use this because my husband is allergic to mushrooms) 2 cups of water 2 cups uncooked instant white rice 1 cup frozen peas and carrots 1. Season the chicken as desired. 2. Heat the butter in a 10 inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until its well browned on both sides. Remove the chicken and set aside. 3. Stir the soups and water into the skillet. Heat to a boil. Stir in the rice and vegetables. Return the chicken to the skillet and reduce teh heat to low. Cover adn cook for 5 minutes or until the chicken is cooked through. remove from heat. let stand for 5 minutes. *for a creamier dish, use 1.5 cups rice.