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Prepare as directed, using condensed broccoli cheese soup.
Heat 1 Tbsp. oil in large nonstick skillet on medium-high heat. (Increase oil to 2 Tbsp. if using regular skillet.) Add 4 small boneless skinless chicken breast halves (1 lb.); cover. Cook 4 min. on each side or until cooked through. Remove chicken from skillet; set aside. Mix soup and water in skillet. Bring to boil. Stir in rice. Top with chicken; cover. Cook on low heat 5 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Key thing to remember when making this....MINUTE rice... :-(
It was okay with the cream of mushroom soup. I tried it with cream of chicken soup, and I had to douse it with salt and pepper!
This was very good and very simple. I used milk though, instead of water. This made it very creamy. Will definately make this dish again!