1 tbsp. oil
4 small boneless chicken breast halves (about 1 lb.)
1 1/2 c. water
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 1/2 c. Minute white rice (uncooked)
2 c. fresh or thawed frozen broccoli flowerets or other vegetables

Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 minutes on each side or until cooked through. Remove chicken from skillet. Add water, soup and seasonings; stir. Bring to boil. Stir in rice and broccoli. Top with chicken. Cover. Cook on low heat 5 minutes.

Makes 4 servings.

Note: Increase oil to 2 tablespoons if using regular skillet.

For creamier rice, increase water to 1 2/3 cups.