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 fresh or frozen broccoli flowerets

*Cooking times vary. To ensure best results, use instant whole grain brown rice.

1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet.
2. Stir soup, water, paprika and black pepper in skillet. Heat to a boil.
3. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.