- 1 tablespoon vegetable oil
- 4 skinless, boneless chicken breasts
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® 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 flowerets
- Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
- Add soup, water, paprika and pepper. Heat to a boil.
- Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook on low heat 5 minutes or until chicken is done.