Entree / Chicken: Easy Chicken and Rice

From Mary Carey

Ingredients
1 Tablespoon oil
4 small boneless skinless chicken breasts
1 ½ cups water
1 (10 3/4 oz) can cream of chicken soup
1 ½ cups Minute Original rice, uncooked
2 cups fresh or thawed frozen broccoli florettes

Directions
Heat oil in large non-stick skillet on medium high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.

Add water, soup and seasonings. Stir. Bring to a boil.

Stir in rice and broccoli. Top with chicken; cover. Cook on low heat five minutes.

Serves 4

Note: Thicker, larger chicken breast halves need more time to cook.