here's a superducksoup easy dinner....
make rice - type of choice, method of choice, timing to suit:
(option: cut chicken, salt lightly, allow to stand 2-3 hours in fridge)
pan saute to heavy browned chunks of chicken . . . do not over cook - under cooked still pink centers is ideal.
set aside
same pan, condensed golden mushroom soup but only 1/2 can water added - you want a sauce, not a soup....
2-3 good sized dollops of sour cream.
mix thoroughly, heat to boiling, reduce heat immediately
(!!! else the sour cream will break...)
(. . .timing to suit rice cooking . . .)
add sauted chicken back to soup/sour cream mixture,
allow chicken to reheat (& cook thru) - this keeps the chicken moistest tender...