- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1 1/2 cups of water
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 cups uncooked instant white rice
- 2 cups fresh or frozen broccoli florets
DIRECTIONS:
Step 1
Season the chicken as desired. Heat the oil in a 12-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.
Step 2
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
Recipe Tips
- Recipe Note: For a creamier dish, decrease the rice to 1 1/2 cups.
- Easy Substitution: This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
Ingredient Note: Campbell’s develop recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
