Chicken and Rice

May 17, 2006

1 teaspoon vegetable cooking oil

4 boneless, skinless chicken breast halves

1 (10.75-ounce) can cream of chicken soup

1 1/2 cups water

1/4 teaspoon pepper

1/4 teaspoon paprika

2 cups quick-cooking rice

2 cups fresh or frozen broccoli or vegetable mix

Heat oil in nonstick skillet over medium high heat.

Add chicken; brown lightly on each side. Cover and cook 4 minutes on each side or until cooked through. Remove chicken to a bowl or plate.


Add soup, water, pepper and paprika to skillet. Heat to boiling.

Stir in rice and broccoli or vegetables. Top with chicken. Sprinkle additional paprika and pepper over chicken. Cover and cook over low heat 5 minutes.

Serves 4.

Per serving: 406 calories, 45 g carbohydrates, 30 g protein, 14 g fat, 4.5 g fiber.

The Herald-Mail Articles