15-Minute Chicken & Rice

1 T. Vegetable oil

4 boneless, skinless chicken breast halves

1 can cream of chicken soup

1-1/2 C. water

1/4 t. each paprika & pepper

2 C. minute rice, uncooked*

2 C. fresh or frozen broccoli florets

Heat oil in skillet. Add chicken & cook until browned. Remove chicken.

In same skillet, add soup, water, paprika & pepper; stir. Heat to a boil.

Stir in rice & broccoli. Top with chicken; season with additional paprika & pepper; cover. Cook over low heat for 5 minutes, or until cooked thru. Serves 4.

*For a creamier dish, use 1-1/2 C. rice.

(Tracy's note- I bet this would be equally yummy using cream of cheese soup...)

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