chicken, broccoli and brown rice
By jilliancs
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 tbsp vegetable oil
- 4 skinless, boneless chicken breast halves
- 1 can (10 3/4 oz) Campbell's condensed cream of chicken soup
- 1 1/2 cups water
- 1/4 tsp paprika
- 1/4 tsp ground black pepper
- 1 1/2 cups uncooked instant brown rice
- 2 cups frozen broccoli flowerets
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat oil in 10" skillet over medium- high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
Step 2
Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
Step 3
Stir rice and broccoli in skillet. Reduce to a low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 min. or until chicken is cooked through and rice is tender.
Chef Tips and Tricks
VIDEO: Cheesy Stuffed Chicken Bombs
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
Review this recipe