This is a recipe I clipped from one of the Sunday food coupon inserts in our newspaper. I'm a big coupon clipper, and this has been filed in my coupon saver book for a while.
Recipe says 4 servings, but I'll bet this would probably serve 6. I'm going to make this next week.
1 TBSP canola oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) condensed cream of chicken soup (regular, fat-free or Healthy Request)
1 1/2 cups water
1/4 tsp paprika
1/4 tsp black pepper
2 cups instant brown rice, uncooked
2 cups fresh or frozen broccoli florets
1. Heat oil in 10" skillet over medium high heat. Add chicken and cook until well-browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet and heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 8 minutes or until chicken is cooked through and rice is tender. Remove skillet from heat. Let stand, covered, 5 minutes before serving.
Variation: Citrus chicken & rice
Reduce water to 1 cup and add 1/2 cup orange juice. Add 1 TBSP lemon zest with rice in step 3.
Recipe says 4 servings, but I'll bet this would probably serve 6. I'm going to make this next week.
1 TBSP canola oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) condensed cream of chicken soup (regular, fat-free or Healthy Request)
1 1/2 cups water
1/4 tsp paprika
1/4 tsp black pepper
2 cups instant brown rice, uncooked
2 cups fresh or frozen broccoli florets
1. Heat oil in 10" skillet over medium high heat. Add chicken and cook until well-browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet and heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 8 minutes or until chicken is cooked through and rice is tender. Remove skillet from heat. Let stand, covered, 5 minutes before serving.
Variation: Citrus chicken & rice
Reduce water to 1 cup and add 1/2 cup orange juice. Add 1 TBSP lemon zest with rice in step 3.
