Heat oil in large skillet. Add chicken; cook 5 to 6 minutes on each side until browned. Remove from pan. Combine salad dressing mix, soup, cream cheese and water in skillet; bring to a boil, stirring constantly. Reduce heat to medium and return chicken to pan. Cover and continue cooking until chicken is cooked through and no longer pink, about 20 minutes. Serve over hot cooked MINUTE Rice. Delicious!