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When you have a busy family finding enough time to cook dinner can be problematic. Finding a dish that is quick, easy, budget friendly, and something everyone will eat can easily be overwhelming. So, give this family-friendly skillet dish a try. It’s got chicken, broccoli and rice in a creamy sauce, and it’s on the table in a snap. This could easily become a family favorite!
The recipe serves 4 and takes 5 minutes’ prep time and 20 minutes’ total to serve
1 ¼ Pounds skinless, boneless chicken breast halves
(Note: recipe based on 4-to 5-ounce skinless, boneless chicken breast half per serving)
1 Tablespoon vegetable oil
1 Can Condensed Cream of Chicken Soup or Condensed 98% Fat Free Cream of Chicken Soup
(you can substitute Cream of Mushroom Soup if desired)
1 ½ Cups water
¼ Teaspoon paprika
¼ Teaspoon ground black pepper
2 Cups uncooked instant white rice
2 Cups fresh or frozen broccoli florets
Season the chicken as desired. Heat the oil in a 12-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 in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.
You can also contact me Marianne Hatton at my website I Sell This Town
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