We know you're busy, so we've created this family-friendly, skillet dish just for you. It's got chicken, broccoli and rice in a creamy sauce, and it's on the table in a snap. Enjoy!
prep time 5 minutes | total time 20 minutes | serves 4 people | cost per recipe: $6.60
Ingredients
1 1/4pounds skinless, boneless chicken breast halves
1tablespoon vegetable oil
1can Campbell's® Condensed Cream of Chicken Soup orCampbell's® Condensed 98% Fat Free Cream of Chicken Soup
1 1/2cups water
1/4teaspoon paprika
1/4teaspoon ground black pepper
2cups uncooked rice.
2cups fresh or frozen broccoli florets
How to Make It
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: We develop our 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.
Credit: www.campbells.com
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