Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked thoroughly.
1 tbsp vegetable oil, 4 large Chicken Breasts
Remove chicken from skillet. Add soup and milk; stir to mix and bring to a boil. Stir in rice, then top with chicken; cover. Reduce heat to low and cook 5 minutes.
11 oz cream of chicken soup, 1 1/2 cups quick-cooking rice, 1 1/3 cups milk