Cheesy Chicken and Asparagus Rice Dinner

• 1 Tbsp. oil
• 4 small boneless skinless chicken breast halves (about 1 lb.)
• Salt
• Pepper
• 1-1/2 c water or milk
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 2 c minute white rice, uncooked
• 2 c cut-up fresh asparagus
• 1 c shredded Swiss cheese
• 1/4 c toasted sliced almonds (optional)

Directions:

Heat oil in large nonstick skillet on medium-high heat. Add chicken; season with salt and pepper. Cover. Cook 4 mins on each side or until cooked through. Remove chicken from skillet.

Add water and soup to skillet; stir. Bring to boil.

Stir in rice and asparagus. Top with chicken. Sprinkle with cheese and almonds; cover. Cook on low heat 5 mins.