Chicken, Broccoli and Brown Rice
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This recipe might bring back memories of Grandma's house on Sunday afternoon. A cold glass of iced tea. Jello with fruit in it. Apple pie for dessert. Memories that taste great! |
| 1 | tbsp vegetable oil |
| 4 | skinless, boneless chicken breast halves |
| 1 | can Campbell's Cream of Chicken soup |
| 1½ | cups water |
| ¼ | tsp paprika |
| ¼ | tsp ground black pepper |
| 1½ | cups uncooked instant brown rice (whole grain works best) |
| 2 | cups fresh or frozen broccoli florets |
| 1. | Heat oil in 10'' skillet over medium-high heat |
| 2. | Add chicken and cook until well browned on both sides |
| 3. | Remove chicken from skillet |
| 4. | Stir soup, water, paprika and black pepper together in same skillet; heat to a boil |
| 5. | Stir rice and broccoli in skillet |
| 6. | Reduce heat to low |
| 7. | Return chicken to skillet |
| 8. | Sprinkle additional paprika and black pepper over chicken |
| 9. | Cover and cook 5 minutes or until chicken is cooked through and rice is tender |
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