1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell’s Cream of Chicken soup
1 1/2 cups water
1/4 teaspoon each paprika and pepper
1 1/2 cups uncooked Minute Rice
2 cups fresh or thawed frozen broccoli flowerets
In a medium skillet over medium high heat, heal oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Place chicken on rice mixture. Season with additional paprika and pepper. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink.
Make 4 servings.
Victoria Cast Iron 10″ Skillet Frypan, Seasoned, Longer Handle, Medium, 10 inch