- 1 tablespoon oil
- 4 small boneless skinless chicken breast halves
- 2 cups water
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/8 tablespoon ground nutmeg (optional)
- 2 cups Minute® Brown Rice, uncooked
- 1 (10 ounce) package frozen chopped spinach, thawed, well drained
- 1 cup shredded Parmesan cheese
- Heat oil in large non-stick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
- Add water, soup and nutmeg to skillet; stir. Bring to boil.
- Bring to boil. Stir in rice, spinach and cheese. Top with chicken; cover. Reduce heat to low; cook 5 minutes. Let sit 5 minutes.