Creamy Mushroom-Garlic Chicken

1 tbsp. vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10 3/4 oz.) Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk


Heat in Medium skillet over medium-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set aside. Pour off fat. Add soup and milk. Heat to boil. Return chicken to pan. Reduce to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice or noodles