Cooking Directions

• Season the chicken as desired.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.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.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves1 tablespoon vegetable oil1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups water0.25 teaspoon paprika0.25 teaspoon ground black pepper2 cups uncooked instant white rice2 cups fresh or frozen broccoli florets