15 Minute Chicken and Rice

Ingredients:

4 (1 1/4 lbs.) boneless, skinless chicken breast

1 (10.75 oz.) can reduced sodium cream of chicken soup

1 1/2 c. water

1/4 tsp. pepper

1/4 tsp. paprika

1 1/2 c. uncooked instant white or brown rice

2 1/2 c. thawed frozen or fresh chopped broccoli

Directions:

Cut each chicken breast into 4 pieces. Heat 1 tablespoon oil in skillet over medium high heat. Cook chicken until browned. Pour off fat. Set chicken aside. Add soup, water, paprika and pepper to the skillet. Stir in rice and broccoli. Place chicken on mixture. Cover and cook over low heat 8-10 minutes or until chicken and rice are done. Stir.

Yield: 9 servings
Serving Size: One serving is 1.5 oz meat/ meat alternate and a 0.5 of grain for a 3-5 year old at lunch/supper.
Credit: Providers Voice, August/September 05