1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's cream of chicken soup
1 1/2 c. water
1/4 tsp. each paprika and pepper
1 1/2 c. uncooked Minute original rice
2 c. fresh or frozen broccoli flowerets

Heat oil in skillet. Add chicken and cook until browned. Remove chicken.

Add soup, water, paprika and pepper. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minutes or until done.

Serves 4.