It’s that time of the year – health insurance open enrollment is taking place. That means Agent Brenda Arteman’s schedule is jammed packed! So, she really appreciates having an easy, quick, family-friendly supper ready to go at the end of the day. One of her favorites is Campbell’s Chicken and Rice Dinner. It will be on your table in under 30 minutes.
1 1/4 pounds skinless, boneless chicken breast
1 TBS vegetable oil
1 can Campbell’s Cream of Chicken soup
1 1/2 cups water
1/4 tsp paprika
1/4 tsp ground black pepper
2 cups uncooked instant white rice
2 cups fresh or frozen broccoli florets
Season chicken with salt and pepper. Heat the oil in 12 inch skillet over medium heat. Add chicken and cook for 10 minutes or until brown on both sides. Remove chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce heat to low. Return chicken to the skillet. Sprinkle chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste and enjoy!