Tasty Tuesday: 15 Minute Chicken and Rice Dinner

From my trusty Campbell's Classic Recipes cookbook: 1 Tbsp. vegetable oil 4 skinless, boneless chicken breast halves (about 1 lb.) 1 can (10 3/4 ounces) Campbell's condensed cream of chicken soup 1 1/2 cup water (for creamier rice, increase water to 1 2/3 cups) 1/4 tsp paprika 1/4 tsp pepper 1 1/2 cups uncooked minute rice 2 cups fresh or thawed frozen broccoli flowerets Shortened version of the instructions: Heat oil, cook chicken 8 min. or until browned. (I cut it into smaller chunks and season it with chicken seasoning that includes paprika and pepper). Set chicken aside, drain any fat from the pan. Add soup and water, bring to a boil. Add rice and broccoli and put chicken back in on top. (In the cookbook, you season the chicken at this step but I've already seasoned it.) Reduce the heat to low, cover and cook 5 minutes or until rice and chicken are done.