Chicken and Rice

3-4 Chicken breasts
2 cans Healthy Request Cream of Chicken soup
1 1/2 C Rice
2 2/3 C Low sodium Chicken Broth
2 cloves minced garlic
1 T dried onions
Ground sage
Crushed thyme
1 C frozen peas

Season chicken with salt, ground sage and Thyme. Brown in a large skilled, do not cook through.
In a large casserole dish combine soup, chicken broth, garlic, dried onions and a sprinkle of sage and thyme.
Add rice and frozen peas, stir.
Top with browned chicken. Cover.
Bake at 375* for 45 minutes