Chicken and Cream of Mushroom Soup

This is my all time favorite that my mom made for me growing up. We use rice pilaf with the chicken and cream of mushroom gravy. It is scrumptious.

Ingredients:
1 package chicken breasts
1 can cream of mushroom
milk
flour
1 egg
canola oil
rice
1/2 stick of butter
vermicelli noodles
1 can chicken broth

Rice Pilaf:
(1 cup rice to every 1 can of chicken broth. 1/2 stick of butter to every 1 cup of rice.)
In a pan melt your 1/2 stick of butter. Break the vermicelli noodles in half and add about a small handful to the melted butter. Brown the noodles in the butter (be careful not to burn) You have to watch it carefully and stir the noodles around when they start to brown on one side. Add 1 can of chicken broth to the pan and bring to a boil. Add 1 cup of rice cover pan, and let it cook on low heat for 20 minutes.

Heat oven to 350 degrees. In a skillet heat canola oil. Place chicken breasts in egg and then in flour, and place them in the skillet. Brown the chicken on both sides. You do not have to cook it all the way through, because it will cook in the oven. After chicken is browned place them into a baking dish. In a large bowl mix 1 can of cream of mushroom and 1 cup of milk. Poor gravy over the chicken, and bake in the oven for 40 minutes. DEEElicious!