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15-Minute Chicken & Rice Dinner

Prep Time 5 min
Cook Time 15 min
Servings 4

Because sometimes, you need a satisfying dinner that won’t eat up your whole evening.

Ingredients

  • 1 1/4 lb. boneless, skinless chicken breast (4 small, or 2 large cut in half lengthwise)
  • 1 Tbsp. vegetable oil
  • 1/3 cup seasoned dry breadcrumbs
  • 1 can (10 ½ oz.) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Condensed Unsalted Cream of Chicken Soup
  • 1 1/2 cups water
  • 1/4 tsp. paprika
  • 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
  • 2 cups fresh or frozen broccoli florets (about 6 oz.)

Directions

  1. Season the chicken with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).  Remove the chicken from the skillet.
  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. 
  3. 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. 
  4. Season to taste before serving.

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