15-Minute Chicken & Rice Dinner Recipe

[fallnangel3]

 

Ingredients

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 1/2 cups water
• 1/4 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 2 cups uncooked instant white rice *
• 2 cups fresh or frozen broccoli flowerets

Directions

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though. Yield: 4 servings.
  
  *For a creamier dish, decrease the rice to 1 1/2 cups.
  
  Tip: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.