Creamy Chicken Rice

In a skillet, melt 1 stick of lightly salted butter.  Cut strips from 3 large double chicken breasts and place in flour and then fry in the butter turning once on med. high heat.  Remove the strips and add 1 can Campbell's Cream of Chicken soup and one can of Campbell's cream of mushroom soup and one can of water.  Stir to deglaze the skillet and then add 1 and 1/2 cup or so of sour cream and reduce heat to simmer and add the chicken strips again.  Cook for another 15 minutes or so.

Serve over cooked white rice with a sprinkle of parsley.  Serves about 6 adults.  I cook the rice in my rice cooker while I'm preparing the chicken so that it is ready when the chicken is done.  I use about 2 cups of uncooked rice for this amount of chicken.

Creamy and delicious and so easy!