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Baked Rosemary Chicken 'n Gravy

3 tablespoons canola oil

1 tablespoon dried rosemary 

2 lbs. boneless skinless chicken breasts, cut into serving size pieces

2 cans cream of chicken soup

Salt and pepper, to taste

Sprinkle rosemary over oil in a frying pan, heat on low-medium for about 5 minutes. Put chicken pieces on top of oil/rosemary and saute for about 10 minutes until chicken just begins to brown. Arrange entire mixture in one layer into a baking pan. Pour soup over evenly and bake at 325 degrees F for about 1 hour.

Serve over evenly and bake at 325 degree F for about 1 hour. Serve over noodles, rice or mashed potatoes.

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