1-1.5 lbs. of boneless, skinless chicken
2 T butter or butter substitute
1 T minced garlic
2-3 T basil
2-3 T tarragon
1 box of boil-in-bag rice (preferably Uncle Ben's)
1 can of cream of chicken soup

Cut the chicken into bite-size pieces Boil the water for the rice Heat the butter (or substitute) and garlic in pan until sizzling.  Cook the rice for 18 minutes (I know what it says on the box but trust me).
Add the chicken and sauté until cooked thoroughly.  Drain the rice bags and empty two bags into the rice pan.  Empty the can of soup and add the cooked chicken but do NOT put the extra butter, etc. from the sauté pan into the mix.  Add 1-1.5 T of basil then 1-1.5 T of tarragon.  Mix well.  Add the other two bags of rice plus the other 1-1.5 T of basil and 1-1.5 T of tarragon.  Mix thoroughly and enjoy!