Cheddar Broccoli Chicken Skillet

By pattiaroberts

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper, divided
• 1/8 teaspoon paprika
• 1 teaspoon canola oil or olive oil
• 1 and 3/4 cups milk
• 1 can (103/4 oz.) condensed cheddar cheese soup
• 2 cups fresh or frozen broccoli flowerets
• 2 cups instant long-grain white rice
• 1/2 cup (2oz.) shredded cheddar cheese or 1/4 (1 oz.) freshly grated Parmesan cheese

Preparation

Step 1

1. Season chicken breasts with salt, 1/8 teaspoon of the black pepper and paprika. Heat oil in skillet over medium-high heat until hot. Add chicken breasts; cook 5-7 minutes on each side or until chicken is no longer pink. Remove chicken from skillet; keep warm.
2. Add milk, soup, remaining 1/8 teaspoon black pepper and broccoli flowerets to skillet; mix well with spoon. Bring to a boil; stir in rice. Top with chicken; cover with lid. Reduce heat and simmer 5 minutes.
3. Remove skillet from heat; uncover. Sprinkle cheese over chicken and rice. Cover with lid. Let stand 5 minutes before serving.