15-Minute Chicken & Rice Dinner


  • 1 tblsp vegetable oil
  • 4 skinless, boneless chicken breast halves (1 pound)
  • 1 can (10 3/4 oz) Campbell’s(R) Condensed Cream of Chicken Soup (Fat Free 98%)
  • 1 1/2 cups water
  • 1/4 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 2 cups uncooked instant white rice
  • 2 cups fresh or frozen broccoli flowerets


  1. Heat oil in 10 inch skillet over medium-high heat.
  2. Add chicken and cook for 10 minutes or until well browned on both sides, then remove.
  3. Stir the soup, water, paprika and black pepper in skillet and heat to a boil.
  4. Stir in rice and broccoli.
  5. Reduce heat to low and return chicken to skillet.
  6. Sprinkle chicken with additional paprika and black pepper.
  7. Cover and cook for 5 minutes or until chicken is cooked through.

Courtesy of: http://www.campbellkitchen.com/RecipeDetail.aspx?recipeId=32&ref=%2fSearchRecipeTypeResult.aspx%3fRecipeTypeSearchId%3d5%26page%3d2


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