East Dutch Oven Chicken and Rice

Fill ¼ of a 10inch dutch oven with diced or pieces of chicken breast. Add a little butter or oil to brown chicken in. Once browned add 1-2 cans of cream of chicken soup along with an equal amount of water, and 3 cups instant rice. Add Italian seasoning or seasoning of choice. Stir. Put lid on and let cook 5-10 minutes until rice is tender and chicken is cooked thoroughly.