"Adapted from a Campbell's recipe to make it a little more waist friendly!"
boneless chicken breasts, pounded a little to flatten
1 (10 3/4 ounce) cans
low-fat cream of chicken soup
1 1/2 cups
( or broth or low fat milk)
cooked brown rice
( fresh or frozen)
Spray skillet with cooking spray. Add chicken and cook until browned. Set chicken aside.
Add the cream of chicken soup, water, paprika, pepper and garlic powder to the skillet. Heat to a boil.
Stir in the cooked rice and broccoli. Top with the chicken. Season the chicken with some more paprika and pepper. Cover and cook over low heat about 5-7 minutes, until heated through. Good served with a nice salad and some rolls. Enjoy!
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A Quick Chicken and Rice Meal for Busy Nights! (cont.)