Mexican Chicken

Mexican Chicken
1 tablespoon oil
1 boneless skinless chicken breast
1 (10 3/4 ounce) can cream of chicken soup
1 teaspoon taco seasoning
1/4 lb Velveeta cheese
In a large skillet, cook the chicken breast in the oil. Cut the cooked chicken into bite sized peices and return to skillet, add the soup, taco seasoning, and Velveeta. Stir until cheese is melted and sauce is warmed. You may or may not need to add milk to reach a saucy consistency. Serve over rice.