Quick and Easy Creamy Chicken Mushroom & Rice

This recipe was one of my favorites when I was growing up.  Unfortunately, I don't cook it very often because of the ingredients in the Cream of Mushroom Soup.  I tried cooking it using the "Healthy Choice"version of the soup and it sucked really bad!  So, if you want comfort food and don't care about the calories .... this is it!  :D

8 strips Tyson's frozen (non-breaded) chicken tenders
1 Tablespoon EVOO (Extra Virgin Olive Oil)
2 cans Cream of Mushroom Soup
About 1 can of water .. or enough to make a nice thick gravy
2 bay leaves
Cracked black pepper to taste
2 cups Minute Rice

In a large nonstick skillet on medium low heat, add your EVOO and your frozen chicken tenders, cooking the chicken slowly until the chicken is white on the bottom.  Turn them over and continue slowly cooking until chicken is white in the center.  In a bowl combine the Cream of Mushroom Soup and water, mixing well, then adding to your cooked chicken.  Add your bay leaf and bring to a slow boil then turn the heat down to simmer.  Let this simmer for about 10 minutes as you make your Minute Rice.   Serve over the rice and add cracked black pepper to taste.
Voilá!!   It's simply delicious.  :D