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.
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1(10 3/4 ounce) can cream of chicken soup
- 1 1⁄2cups water
- 1⁄4teaspoon paprika
- 1⁄4teaspoon black pepper
- 1 1⁄2
- 2
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DIRECTIONS
- Heat oil in 10" skillet over medium-high. Add chicken and cook until well-browned on both sides. Remove chicken from the skillet.
- Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
- 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.
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