Chicken and rice curry

  • 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

Instructions

  • 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.

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