Ingredients

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves

1 can (10 3/4 ounce) condensed cream of chicken soup

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/2 cups uncooked instant brown rice

2 cups fresh or frozen broccoli floweretts

Preparation

  1. Heat oil in 10 inch skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.

  2. Stir soup, water, paprika and black peepper in skillet. Heat to a boil.

  3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.