15-MINUTE CHICKEN PARMESAN RISOTTO

1 tablespoon oil
1 pound skinless boneless chicken breasts, cut into small pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1 2/3 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning (optional)
2 cups Minute rice, uncooked
1 large tomato, chopped (optional)

Heat 1 tablespoon oil in skillet. Add chicken; cook until lightly browned.

Add soup, milk, Parmesan cheese and seasoning; stir. Heat to a boil.

Stir in rice and tomato; cover. Cook on low heat for 5 minutes or until cooked through. Stir.

Servings: 4
Source: Campbell's