Chicken and Broccoli Bake

By Addie

This tasty skillet dinner has it all - chicken, rice, Progresso® mushroom soup and Green Giant Valley Fresh Steamers broccoli blended in a quick meal that's ready in 30 minutes.

Ingredients

• 1 cup uncooked regular long-grain white
• 1 tablespoon vegetable
• 1 package (1 lb) boneless skinless chicken breast halves
• 1 can (18 oz) Progresso Vegetable Classics creamy mushroom
• 1 bag (12 oz) Green Giant Valley Fresh Steamers Frozen Broccoli & Cheese sauce
• 1/4 teaspoon ground
• 1/4 teaspoon ground black pepper

Preparation

Step 1

Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.

Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.

Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken.
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REVIEWS:

This is a family favorite. I added some cajun spice (Tony's) to the chicken while cooking. It was awesome! Worried about sodium? Homeade cream of mushroom soup is VERY easy to make. :O)

The sodium content is too high. It would be better to use reduced sodium ingredients, especially the soup.

I made this last night, it was simple and turned out great. I used fresh broccoli florets, already prepped in a bag; I microwaved them for a couple of minutes, just to partially cook them before putting them in with the soup and chicken. I used a small amount of mild shredded cheddar that I had left over from another recipe. We're not crazy about heavy creamy sauces, and using less cheese made it just right. There was enough broccoli so that it wasn't drowning in sauce. I didn't add any additional spices, but I did use rice pilaf to put the chicken over -- gave it some extra flavor.

Try adding a little plain yogurt and possibly a touch of lemon juice. Yogurt always seems to make my mushroom soup dishes better.

This was simple and tasty, but I agree with others that it was missing a little something. I topped ours with shredded cheddar and it helped. I love cooking with mushroom soup and it's so easy that I will be using this one in the future.

This recipe could really use some added seasonings to help make the flavors pop a little. We added some garlic and a little Tony Chachere's that really helped to liven this dish up.

I thought it was pretty good and my husband really enjoyed it. The recipe seems to be missing something though, something to make the flavor pop a little more. We added a little Tony Chachere's after it was made and that helped some.

I made this last night and it was okay but didn't have any wow factor. I thought the soup mixture was very runny and would have preferred it to be thicker. I did add some chopped, sauteed onion and a little garlic for some extra flavor. I'm not sorry I made it since it was quick and easy but it's not something I'd probably make again.

This recipe was delicious and very easy to make... Although the grocery store I went to was out of progresso creamy mushroom soup, I used off brand and it was still delicious....

Also very good with just a dash of curry powder

This was easy to make and tasty. We used the Green giant steamers that had carrots, cauliflower & Broccoli. Also, went well with Wild Rice.

Quick simple and everyone loved it!

Yummy!