Helen Druse • Lafayette, Colo.
May 10, 2008

4 Boneless chicken breasts
1 Tbsp. Oil
1 can Cream of chicken soup
1 1/2 c. Water
1/4 t. Paprika
1/4 t. Pepper
2 c. White rice, uncooked
2 c. Broccoli florets

Heat oil in a skillet and brown chicken breasts.
Remove chicken when done.
Add cream of chicken soup, water, paprika and pepper; bring to a boil.
Stir in white rice and broccoli and cook over low heat an additional 10-15 minutes.
* Optional: Try adding cooked peas and carrots and for a creamier dish only use 1 1/2 cups of rice.