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In saucepan, cook rice according to package directions and keep warm. Brown chicken breasts on both sides in large skillet with a little oil over medium high heat. Add soup, 3/4 cup water and bell peppers. Reduce heat to medium low, cover and cook for 15 minutes. To serve, place rice on serving platter with chicken breasts on top. Serve sauce in gravy boat to spoon over chicken and rice.
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