Source: Campbell's Recipes

Chicken & Rice Skillet with Broccoli
Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.
Rating:
Serves: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes

 

 
1 tablespoon vegetable oil
4 skinless, boneless chicken breast half (about 1 pound)
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
3/4 cup water
1/2 teaspoon dried basil leaves, crushed
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen broccoli florets
paprika




Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
Stir the broth, water, basil and garlic powder in the skillet and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 5 minutes.
Stir in the broccoli.  Top with the chicken.  Sprinkle with the paprika.  Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 322, Total Fat 7g, Saturated Fat 1g, Cholesterol 76mg, Sodium 550mg, Total Carbohydrate 31g, Dietary Fiber 2g, Protein 31g, Vitamin A 22%DV, Vitamin C 28%DV, Calcium 5%DV, Iron 16%DV

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