1 1/4 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 can (10 1/2 ounces) Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Step 1.Season the chicken with salt and pepper. 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.
Step 2.Stir the soup, water and paprika 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 done and the rice is tender. Season to taste before serving.