4 skinless, boneless chicken breast halfs, about 1lb
1 can cream of chicken soup
1 1/2 cups water
1/4 tsp paprika
1/4 tsp pepper
1 1/2 cups uncooked instant rice (WIC food)
2 cups fresh or frozen thawed broccoli (WIC food)
Instructions
In medium skillet over medium high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Place chicken on rice mixture. Season chicken with additional paprika and pepper. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
Originally Submitted
12/6/2012
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