Ingredients
4 chicken breast , skinless and boneless, halved
10¾ oz cream of chicken soup
1½ cups water
¼ tsp paprika
¼ tsp pepper
1½ cups white rice, washed thoroughly and uncooked
2 cups broccoli florets, frozen, fresh or thawed
2 tbsp canola oil
Preparation
On a cast-iron skillet over med-high heat, add in oil and cook chicken for 8 minutes. Cover the pan so that the steam cooks the chicken. Set aside once brown.
Take out excess fat from the pan. Pour in soup and water. Season with paprika and pepper. Set the temperature to Low. Add in rice and broccoli. Bring to a boil and simmer for 15 minutes or until the rice is cooked.
Add chicken to pan. Cover and cook over for 5 min. or until chicken is done. Stir before serving it hot.
