1 tbsp vegetable oil
4 boneless skinless chicken breast halves
1 can (10 3/4 oz) Cream of Chicken soup
1 ½ cups water
1/4 tsp each paprika and pepper
2 cups minute white rice uncooked
2 cups of fresh or frozen broccoli flowers

Heat oil in skillet. Add chicne and cook until browned. remove chicken
stir in soup, water, paprika, and pepper. heat to a boil.
stir in rice and broccoli. top with chicken. season with additional paprika and pepper. cover and cook on low for about 5 minutes or until cooked through.

I added in some frozen peas for some more green goodness. It says that if you want to make it creamer, which I might try next time, to use 1 ½ cups of rice instead. I plucked this off the back of a Campell's cream of chicken soup can. It turned out pretty good. Maybe next time I'll find some smaller breasts too.

(0)