Parmesan Chicken & Rice dinner

What you need:

1. 1 Tbsp. oil 4-6 chicken thighs
2. 1 can (10-3/4 oz.) condensed cream of mushroom or chicken soup
3. 1-1/2 cups water or milk
4. 2 cups instant white rice, uncooked
5. 1 pkg. (10 oz.) frozen peas, thawed
6. 1/4 cup grated parmesan cheese

What you do:

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken; cover.
3. Cook 5-7 min. on each side or until cooked through.
4. Remove chicken from skillet.
5. Add soup and water to skillet; stir. Bring to boil.
6. Add rice, peas and cheese; mix well.
7. Top with chicken; cover.
8. Cook on low heat 5 min.
9. Serve sprinkled with cracked black pepper.

(Adapted from Kraft Foods)