Campbell's soup, Campbell's soup - Chicken and rice
Quick dinner with Chicken and Rice
Ingredients:
- 560g boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
- 1 tablespoon of extra virgin olive oil
- 1 can (10 1/2 ounces) of Campbell's® Condensed Chicken Soup
- 1 1/2 cups of water
- 1/4 teaspoon of paprika
- 2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cup)
- 2 cups fresh or frozen broccoli florets (about 6 ounces)
Preparation:
- Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until golden brown on both sides (to prevent sticking, make sure the pan and oil are hot before adding the chicken). Remove the chicken from the pan.
- Mix the soup, water and paprika in the pan and bring to a boil. Add the rice and broccoli. Reduce the fire to a minimum. Return the chicken to the pan. Sprinkle the chicken with more paprika. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Season to taste before serving.
- Serve and eat.
