Cooking Directions

• Season the chicken with the Cajun seasoning.  Heat the oil in a 12-inch nonstick skillet.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Add the water and soup to the skillet.  Stir in the rice and broccoli and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Top with the cheese.  Cover and cook until the cheese is melted.  Let stand, covered, for 5 minutes.

Ingredients

• 1.5 pounds skinless, boneless chicken breast halves(about 6 breast halves)
• 1.5 teaspoons Cajun seasoning(or to taste)
• 1 tablespoon olive oil
• 1.5 cups water
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 box (about 6 ounces) fast cook seasoned long-grain and wild rice mix
• 1 cup fresh or frozen broccoliflorets or frozen peas and carrots
• 1 cup shredded Cheddar cheese(about 4 ounces)