A creamy, baked casserole loaded with shredded chicken, rice, and melty cheese. Rich, hearty, and perfect for cold days or quick weeknight dinners with minimal prep and cleanup.
Ingredients
1 tablespoon vegetable oil
1 1/2 pounds skinless, boneless chicken breasts
1 (10.75 ounce) can campbell'sВ® condensed cream of chicken soup (regular or 98% fat free)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant white rice
2 cups fresh or frozen broccoli flowerets
1/2 cup shredded cheddar cheese
Directions
Heat oil in medium skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken.
Add soup, water, paprika and black pepper. Heat to a boil.
Stir in rice and broccoli. Return chicken to skillet. Sprinkle chicken with additional paprika and black pepper. Top with cheese. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink and rice is done.
