Chicken Parmesan Risotto

4 boneless skinless chicken breast halves, cut into small pieces
1 lg. tomato
1 can condensed cream of chicken soup
1 2/3 c. milk
1/2 c. grated parmesan cheese
1/2 tsp. Italian Seasoning
2 c. instant white rice, uncooked

Heat 1 tbsp. oil in skillet. Add chicken, cook until lightly browned. While chicken is cooking, chop tomato. Add soup, milk, parmesan cheese and seasoning, stir. Heat to a boil. Stir in rice and tomato. Cook on low heat for 5 minutes or until chicken is cooked and done.