This recipe, created by the Campbell’s Kitchen, uses ingredients that I always have on hand. I buy bags of individual frozen boneless skinless chicken breasts, bags of frozen broccoli, and cans of cream of chicken soup at Aldi about once a month. For the rice part of this dish, I’m using a product I was sent to review, Minute Brown Rice. It has the same nutritional value as long-cooking brown rice, but because it’s parboiled, it cooks in just ten minutes.

Quick & Easy Chicken, Broccoli & Brown Rice

INGREDIENTS:
1 tbsp vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell’s Cream of Chicken or 98% Fat Free Cream of Chicken Soup
1 1/2 cups water
1/4 tsp each paprika and pepper
2 cups Minute White Rice, uncooked*
2 cups fresh or frozen broccoli flowerets

DIRECTIONS:
Heat oil in skillet. Add chicken and cook until browned. Remove chicken.

Add soup, water, paprika and pepper; stir. Heat to a boil.

Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.

*For creamier dish, use 1 1/2 cups rice.

Makes 4 servings

Click this link to get another recipe I posted from Campbell’s Kitchen:

• Campbell’s Chicken Pasta & Vegetable Casserole

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