Prep: 5 min | Cook: 20 min | Makes: 4 servings

Ingredients:

1 tbsp vegetable oil3 skinless, boneless chicken breast halves

1 can (10 3/4 oz.) Cream of Chicken Soup

1 1/2 cup water

1/4 tsp paprika

1/4 tsp ground black pepper

1 1/2 cups uncooked instant brown rice*

2 cups fresh or frozen broccoli florets

Instructions:

  1. Heat oil in a 10″ skillet over medium-high heat. Add chicken ad cook until well browned on both sides. Remove chicken from 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 min, or until chicken is cooked through and rice is tender.

*Cooking times may vary. To ensure best results, use instant whole grain brown rice.