Quick & Easy Chicken, Broccoli and Brown Rice

From Campbell's recipe I cut out of a Rachael Ray magazine. For best results, use instant whole grain brown rice.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breast halves
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 1⁄2 cups water
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon black pepper
• 1 1⁄2 cups instant brown rice, uncooked
• 2  cups broccoli florets (fresh or frozen)

Directions

1. Heat oil in 10" skillet over medium-high. Add chicken and cook until well-browned on both sides. Remove chicken from the skillet.
2. Stir soup, water, paprika and black pepper 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.