(serves 4; estimated cost: $16, or $4 per serving)
Ingredients
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1 tablespoon vegetable oil
1 can (10.5 ounces) Condensed Cream of Chicken Soup or 98% Fat-Free Cream of Chicken Soup Or Unsalted Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
2 cups uncooked instant white rice (for creamier rice, decrease to 1 1/2 cups)
2 cups fresh or frozen broccoli florets (about 6 ounces)
Steps
Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken).
Remove the chicken from the skillet.
Stir the soup, water, and paprika 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 and the rice is tender.
Season to taste before serving.