15-Minute Chicken and Rice Dinner
Recipe from Campbell's

This easy skillet supper features chicken, broccoli and rice simmering in a creamy gravy made with Campbell's® Condensed Cream of Chicken Soup.



by 24  people


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Servings: 4
Prep Time: 10 mins
Total Time: 25 mins
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Ingredients
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    1   tablespoon 
    vegetable oil
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    4   
    skinless, boneless chicken breast halves (about 1 pound)
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    1  10 3/4 ounce can 
    Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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    1 1/2  cups 
    water
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    1/4  teaspoon 
    paprika
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    1/4  teaspoon 
    ground black pepper
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    2   cups 
    uncooked instant white rice *
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    2   cups 
    fresh or frozen broccoli florets

Directions
1.
Heat 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.
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 and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.
3.
*For a creamier dish, decrease the rice to 1 1/2 cups.
Tip:

1.
This recipe is also delicious using Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
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