15 Minute Chicken & Rice Dinner

By Stephanie Boyle



Ingredients:



1 Tbsp vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound)
1 can (10-3/4 oz) cream of chicken soup or 98% fat free cream of chicken soup
1-1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1-1/2 cups uncooked Rice
2 cups fresh or thawed frozen broccoli flowerets

Directions:


1. Heat oil over medium-high heat in a medium skillet. Add chicken and continue cooking for another 8 minutes or until browned. Set chicken aside and pour off fat.

2. Add soup, water, paprika, and pepper. Heat to a boil.

3. Stir in rice and broccoli. Place chicken on rice mixture, season chicken with additional paprika and pepper. Reduce heat to low and cover. Cook for an additional 5 minutes or until chicken is no longer pink.

Makes 4 servings.