Yield: 4 servings
Preparation Time: 5 min; Cook Time: 15 min
1. Heat the oil in a 10- inch skillet over medium-high heat. Season chicken as desired and cook in skillet 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 through.
This recipe is also delicious using Campbell's Condensed Cream of Mushroom Soup instead of the Cream of Chicken.
We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer, just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Recipe and photo courtesy of Campbell's Kitchen
Please note that some ingredients and brands may not be available in every store.