1 1/4 lb
chicken breast halves, skinless and boneless
(103/4oz) campbells condensed cream of chicken soup
1 1/2 c
ground black pepper
1 1/2 c
uncooked instant brown rice
fresh or frozen broccoli florets
1Heat the oil in a 10 inch skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
3Stir the rice and the broccoli in the skillet. Reduce heat to low. Return chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.