1 tbsp. vegetable oil
4 skinless, boneless chicken breasts halves
1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/2 cups water
1/4 tsp. ground black pepper
1 1/2 cups uncooked instant rice
2 cups fresh broccoli
1 cup shredded cheese
Heat the oil in a 10-inch skillet over medium-high heat.
Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the soup, water, paprika and black pepper in the skillet and heat to a boil.
Stir the rice and broccoli in the skillet. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional black pepper and shredded cheese.
Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.