1 chicken breast
1 can cream of chicken soup
3-4 T sour cream (heaping)
1 splash lemon juice
1/2 C mozarella cheese, shredded
1 handful herb-seasoned croutons
serve over rice
Start rice cooking. Cube and fry chicken. Add soup, lemon juice and sour cream; stir until bubbly. Turn off heat and add cheese; stir until melted. Add croutons immediately before serving, unless you like them soggy.
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