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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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My kids aren't big fans of broccoli, so I usually leave it out and serve a green veggie on the side. I also substitute brown rice for white because that's what my family prefers-it adds a few minutes to the simmering time. I also like to chop the chicken before browning-just a personal preference. Ingredients:
1 tablespoon vegetable oil |
4 boneless skinless chicken breasts |
1 (10 1/2 ounce) can cream of chicken soup |
1 1/2 cups water |
1/4 teaspoon paprika |
1/4 teaspoon ground black pepper |
2 cups uncooked instant rice |
2 cups frozen broccoli florets |
Directions:
1. Heat oil in skillet. Cook chicken 10 minutes or until browned. Remove chicken.
2. Add soup, water, paprika, and pepper. Heat to boil.
3. Stir in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken. Cover and cook over low heat 5 minutes or until chicken is done and rice is tender.
4. For creamier dish-increase water to 2 cups.
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