Creamy Chicken, Peas and Rice

This recipe is a one pan/pot dish but it tastes like you're indulging yourself. Plus it's easy to make! It was also my first meal on internship.

1 lb. of chicken breasts cut up into bite size pieces (cook whole for a variation)
1 onion (about 2-2.5 inches in diameter)
Salt and pepper to taste
Olive oil to cook chicken/onions
1 can cream of asparagus soup
1/2 soup can of milk
4 oz. sour cream
1.5 cups of rice cooked according to package
1 cup frozen peas

In a separate pot, start cooking the rice as the package directs you. Cook the chicken, salt, pepper and onions in the olive oil. Remove bulk of chicken and set aside. Leave as much "juice" from the meat/onions in the pan as you can. Add the soup, milk and sour cream to the pot. Make sure sauce is smooth before adding the chicken back in to the pot. Add the frozen peas and make sure they are de-thawed before adding the rice and mixing it all together. Enjoy!