• 1 Tbs. Crisco vegetable oil
• 4 boneless chicken breast halves
• 1 10 3/4 oz. can Campbell's Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
• 1 1/2 C. water
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 2 C. uncooked instant white rice
• 2 C. fresh or frozen broccoli flowerets

Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned. Set chicken aside. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Return chicken to skillet. Season chicken with additional paprika and pepper. Cover and cook on low heat 5 minutes or until done.

Yield: 4 servings.