• 4 skinless, boneless chicken breast halves
• 1 can (10 3/4 oz.) cream of chicken soup
• 1 ½ C. water
• ¼ tsp paprika
• ¼ tsp pepper
• 1 ½ C. white rice, uncooked
• 2 C. fresh or thawed frozen broccoli flowerets

In skillet over med-high heat, in 1 Tbs. hot oil, cook chicken covered 8 min. or until browned. Set aside. Pour off fat. Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Place chicken on mixture. Cover and cook over low heat 5 min. or until chicken is done. Stir.

Yield: 4 Servings.

Note: for creamier rice, increase water to 1 2/3 C.