4 boneless skinless chicken breast halves
1 1/2 c. water
1/4 tsp. paprika
1/4 tsp. pepper
2 c. instant white rice (uncooked)
2 c. fresh or frozen broccoli flowerets
1 (10 oz.) can cream of chicken soup

Heat oil in skillet. Add chicken until browned. Remove chicken. Add soup, water, paprika and pepper to skillet; stir. Bring to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper; cover. Cook on low heat 5 minutes or until cooked through.

For a creamier dish, use 1 1/2 cups rice.