Cheesy Chicken and Rice

SUBMITTED BY: Campbell's Kitchen

"Cheddar cheese is melted over pan-fried chicken breasts and served over creamy rice in this showpiece meal."

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COOK TIME	20 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets
1/2 cup shredded Cheddar cheese

Heat oil in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and black pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to skillet. Sprinkle chicken with additional paprika and black pepper. Top with cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink and rice is done.

Reviewed on Feb. 2, 2008 by jessica

This is a GREAT recipe. Very easy and tasty. I boiled the chicken in water and cooked the rice... MORE

Reviewed on Apr. 16, 2008 by Rachel

This recipe was ok. I took the suggestions to add in a couple more things. However, following... MORE

Reviewed on Feb. 7, 2008 by Elizabeth Hanks

DELICIOUS! MORE

Reviewed on Jan. 22, 2008 by D.Harris

The ingredient list looked a little bland for my family, so I sprinkled the chicken breasts as... MORE

Reviewed on Jan. 2, 2008 by Intriguedki

I tried this and I was not impressed at all. Maybe I'll try it again and redo some things but... MORE