1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves
1 can cream of chicken soup
1 1/2 cups water
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 cups uncooked Minute Rice
2 cups fresh or thawed broccoli flowerets

In medium skillet over med-high heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside. Pour off fat. Add soup, water, paprika and pepper. Heat to boil. Stir in rice and broccoli. Place chicken on rice mixture. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.