Quick & Easy Chicken, Broccoli and Brown Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Campbell's recipe I cut out of a Rachael Ray magazine. For best results, use instant whole grain brown rice. Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breast halves |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/2 cups water |
1/4 teaspoon paprika |
1/4 teaspoon black pepper |
1 1/2 cups instant brown rice, uncooked |
2 cups broccoli florets (fresh or frozen) |
Directions:
1. Heat oil in 10 skillet over medium-high. Add chicken and cook until well-browned on both sides. Remove chicken from the skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.
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