4Heat the oil in a 12-inch skillet over medium-high heat.
5Heat the oil in a 12-inch skillet over medium-high heat.
6Heat the oil in a 12-inch skillet over medium-high heat.
7Add the chicken and cook for 6 minutes, turning once or until golden on both sides (ensure skillet and oil are hot to prevent sticking).
8Add the chicken and cook for 6 minutes, turning once or until golden on both sides (ensure skillet and oil are hot to prevent sticking).
9Add the chicken and cook for 6 minutes, turning once or until golden on both sides (ensure skillet and oil are hot to prevent sticking).
10Remove the chicken from the skillet.
11Remove the chicken from the skillet.
12Remove the chicken from the skillet.
13Stir the soup, water, and paprika in the skillet and heat to a boil.
14Stir the soup, water, and paprika in the skillet and heat to a boil.
15Stir the soup, water, and paprika in the skillet and heat to a boil.
16Stir in the rice and broccoli.
17Stir in the rice and broccoli.
18Stir in the rice and broccoli.
19Reduce the heat to low.
20Reduce the heat to low.
21Reduce the heat to low.
22Return the chicken along with any juices to the skillet.
23Return the chicken along with any juices to the skillet.
24Return the chicken along with any juices to the skillet.
25Sprinkle the chicken with additional paprika.
26Sprinkle the chicken with additional paprika.
27Sprinkle the chicken with additional paprika.
28Cover and cook for 5 minutes or until the chicken is no longer pink in the center (internal temperature should reach 165°F) and the rice is tender.
29Cover and cook for 5 minutes or until the chicken is no longer pink in the center (internal temperature should reach 165°F) and the rice is tender.
30Cover and cook for 5 minutes or until the chicken is no longer pink in the center (internal temperature should reach 165°F) and the rice is tender.
31Season to taste before serving.
32Season to taste before serving.
33Season to taste before serving.
Ingredients
1.25 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces)
1.25 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces)
1.25 pounds boneless, skinless chicken breast (4 small or 2 large, cut in half horizontally for thinner pieces)
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 tablespoon vegetable oil
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup or Unsalted Cream of Chicken Soup
1.5 cups water
1.5 cups water
1.5 cups water
0.25 teaspoon paprika
0.25 teaspoon paprika
0.25 teaspoon paprika
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
2 cups fresh or frozen broccoli florets (about 6 ounces)
2 cups fresh or frozen broccoli florets (about 6 ounces)
2 cups fresh or frozen broccoli florets (about 6 ounces)
Equipment
12-inch skillet
Tips
If using Unsalted Cream of Chicken soup, add salt to taste; 1/4 teaspoon of salt is recommended to enhance flavor.
This recipe works with any variety of Campbell's® condensed cream soup (including Cheddar cheese).
You can use instant brown rice by reducing the amount to 1 1/2 cups.
To serve 8, use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan, browning chicken in 2 batches.
For creamier rice when doubling the recipe, reduce the doubled amount of rice from 4 to 3 cups.