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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Cheddar cheese is melted over pan-fried chicken breasts and served over creamy rice in this showpiece meal. Ingredients:
1 tablespoon vegetable oil |
1 1/2 pounds skinless, boneless chicken breasts |
1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free) |
1 1/2 cups water |
1/4 teaspoon paprika |
1/4 teaspoon ground black pepper |
1 1/2 cups uncooked instant white rice |
2 cups fresh or frozen broccoli flowerets |
1/2 cup shredded cheddar cheese |
Directions:
1. Heat oil in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken.
2. Add soup, water, paprika and black pepper. Heat to a boil.
3. Stir in rice and broccoli. Return chicken to skillet. Sprinkle chicken with additional paprika and black pepper. Top with cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink and rice is done.
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