Some cooking involved in this one, but not much:

Get a pack of dry Lipton chicken noodle soup. Open the pack and set the noodles in a measuring cup and the chunk of boullion in a bowl.

Add rice to your measuring cup until it is 2 cups of rice and noodles.

Heat a deep skillet or a dutch oven (it needs a tight lid), add a little olive oil, and brown a few pieces of skinless boneless chicken. Mix in the dry stuff and heat the pan a few minutes longer so it kind of toasts the dry stuff and it soaks up the grease and oil from the chicken.

Boil some water. Add four cups of it to the bowl with the boullion chunk and break up the boullion. Add this to the pan with rice and chicken, cover and simmer, and come back in about 30 minutes with your plate and a fork.

To make it into a fancy recipe, drain a 6 ounce can of mushrooms and add them when you add the water.

SRS