15-Minute Chicken & Rice Dinner

• Gluten free

• Meat

  • 1 1/4 lbs Chicken breast, skinless boneless halves

• Produce

  • 2 cups Broccoli florets, fresh or frozen

• Canned Goods

  • 1 can Campbell's campbell's cream of chicken soup, Condensed Condensed

• Pasta & Grains

  • 2 cups White rice, Instant

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Paprika

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 1/2 cups Water

Found on campbells.com

Description

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 can Campbells® Condensed Cream of Chicken Soup or Campbells® Condensed 98% Fat Free Cream of Chicken Soup
• 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 florets

Directions

• 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.