Cooking Directions

• Cook the rice according to the package directions.  While the rice is cooking, season the chicken as desired.  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 3 minutes on one side, then turn and cook another 3 minutes or until well browned (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).  Remove the chicken from the skillet.
• Heat the remaining 1 tablespoon oil in the skillet over medium heat.  Add the broccoli and garlic and cook and stir for 1 minute.  Add the soup, water, soy sauce and ginger and heat to a boil.  Reduce the heat to low.  Return the chicken to the skillet.  Cover and cook for 10 minutes or until the chicken is cooked through.  Season to taste.
• Serve the chicken and broccoli mixture over the rice.

Ingredients

• 1 cup uncooked long grain white rice
• 1.25 pounds boneless, skinless chicken breast
• 2 tablespoons vegetable oil
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 2 tablespoons soy sauce
• 0.5 teaspoon ground ginger