Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1 can (10 1/2 ounces) cream of chicken soup (or substitute cream of mushroom) 

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon pepper

2 cups uncooked instant white rice

2 cups fresh or frozen broccoli florets

 

Directions:

1. Season the chicken as desired. Heat the oil in a large 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. 

2. Stir the soup, water, paprika and 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. 

 

Recipe from:Stacie on familiesforfinancialfreedom.com