| Prep Time | 5 minutes |
| Servings |
servings
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Ingredients
- 1 1/4 pounds Chicken Breast halves, skinless, boneless
- 1 tablespoon Vegetable Oil
- 1 10 1/2 oz can Cream of Chicken Soup
- 1 1/2 cups Water
- 1/4 teaspoon Paprika
- 1/4 teaspoon Pepper
- 2 cups White Rice uncooked instant
- 2 cups Broccoli Florets fresh or frozen
Ingredients
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Instructions
- Season the chicken as desired. Heat the oil in a 12-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. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Recipe Notes
For a creamier dish, decrease the rice to 1 1/2 cups.
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