1/4 teaspoon ground thyme leaves

4 skinless, boneless chicken breast halves

1 (10-3/4 oz.) can cream of chicken soup

1/2 cup water

4 cups hot cooked rice

 

Mix sage and thyme.  Sprinkle chicken with seasoning mixture.  Spray large skillet with cooking spray and heat over medium heat 1 minute.  Cook chicken 15 minutes, or until chicken is done.  Remove chicken and keep warm.  Add soup and water to skillet, mixing well.  Heat through.  Serve over chicken with rice.

 

Serves 4.