Chicken and Gravy with Rice

Ingredients:

1 pkg Boneless Skinless Chicken Breasts
1 Jar Heinz Chicken Gravy (this brand is lowest in sodium, and has the best taste)
1 8 oz pkg mushrooms, sliced
1 Onion, sliced (I use vidalia)
2 Tbsp Butter
1 Tbsp EVOO
Salt, Pepper
Success Rice (cook whatever you need)

Directions:

wash and slice the mushrooms. Slice onions. Put 2 Tbsp butter in pan and melt; add onions and mushrooms. Cover. Once onions and mushrooms are soft/cooked, take out and set aside in bowl. Add in 1 Tbsp EVOO. Season chicken with Salt and Pepper. Put over med-high heat in pan, and cover. Cook thoroughly. Add mushrooms and onions back in, and pour entire jar of gravy in pan. Turn heat to low and simmer for 5-8 mins.

Cook rice (I use instant, so I do it while the chicken and gravy is simmering). If you are low carb, omit rice.

Make a bed of rice on plate, place chicken on top, and add gravy. I served with a salad or green vegetable. Leftovers can be served again, or made into chicken and rice soup. If converting into chicken and rice soup, shred leftover chicken, pour gravy, mushrooms, onions and 1 cup of cooked rice into pot. Add chicken stock (you will have to determine amt by how much food/gravy is left and consistancy of soup you like) and bring to boil. Once boiling, turn heat to low and simmer for 30 mins. Delicious!