Quick and Easy Chicken, Broccoli and Brown Rice

12 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“Need a quick and tasty dish to satisfy your family? This easy skillet supper featuring chicken, broccoli and brown rice simmering in a creamy gravy is delicious and ready in a snap.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant brown rice*
2 cups fresh or frozen broccoli flowerets

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Directions

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Nutrition

Amount Per Serving (4 total)

Calories
362 cal
18%

Fat
12.1 g
19%

Carbs
34 g
11%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

Carly C.

Dec. 21, 2009

"This was excellent, though I did a few things differently. I prepared slow cooking rice ahead of time. I also gently steamed the fresh broccoli first. This saves from having to overcook the chicken w..." See morehile waiting for the rice and vegetables to become tender, which seems to happen to me occasionally. This dish was delicious, and easy!"

JThurston

Mar. 10, 2011

"I like other reviewers used cooked brown rice then put it into the oven to bake for 30 minutes and this helped ensure chicken to be fully cooked. Simple, easy to make with good results..." See more"

Andrea

Sep. 26, 2011

"In order to avoid undercooked rice, I changed up the preparation a little - I cooked the rice in chicken broth before adding it to the soup mixture in my skillet. I should have pre-cooked the broccoli..." See more too - it took a while to cook through in the sauce mixture. I used a little bit of chicken broth instead of water in the sauce mix, and I seasoned the chicken breasts with salt, pepper, and garlic powder before cooking in garlic-infused olive oil (yum!). The overall result was pretty good. I'd do this again because it certainly was quick & easy, but I'll have to play around with the prep a little more."

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