Shirley's Recipes

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side until browned and cooked through. Remove chicken from skillet.\\

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

Heat oil in large nonstick skillet on medium-high heat . Add chicken; cover. Cook 4 minutes on each side until browned and cooked through. Remove chicken from skillet.
Add soup, water, paprika and peppe to skilletr; stir. Heat to a boil.\\

4 boneless, skinless chicken breast halves (about 1 pound)\\

2 cups fresh or thawed frozen broccoli flowerets

1 (10-3/4 ounce) can condensed cream of chicken soup
1-1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
2 cups uncooked instant white rice\\

Note: May use regular rice. Decrease rice to 1-1/2 cups and increase water to 2-1/2 cups.

Name: Campbell's 15-Minute Chicken and Rice Dinner
Key Ingredient: chicken breasts
Preparation: cook
Cuisine: American
Source: Advertisement/Leanne Van Horn
Food Group: poultry
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :10
Elapsed Time: :15
Servings: 4

1 tablespoon vegetable oil
4 boneless, skinless chicken breast halves
1 (10-3/4 ounce) can cream of chicken soup
2-1/2 cups water
1/2 teaspoon paprika
1/4 teaspoon pepper
1-1/2 cups uncooked rice
2 cups fresh or frozen broccoli flowerets

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. Cook on low heat 5 minutes or until cooked through.