Chicken, Broccoli and Brown Rice

This is the first meal in an experiment we are trying. I've always tried to add a new recipe to the menu each week. Now Shawn is joining in the fun too. Once a week we have a "his special" and a "her special". We will take pictures (if we remember) and I'll post them along with the recipe and review it. We got the idea from this blog.

This is a Campbell's soup recipe. For some reason their adds always look so good!
The recipe:
1tbls vegetable oil
4 skinless, boneless chicken breast halves
1 can (10.75oz) 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

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 min. or until chicken is cooked through and rice is tender.

This recipe recieved a 6.5 out of 10 from us. We liked it and with some changes would make it again. It would have been better if I had cooked it for a few extra minutes at the end with the lid off to cook off some of the extra moisture. This recipe would be good with other veggies in it as well, like carrots, peppers and/or zucchini.
I used 98% fat free condensed cream of chicken soup and extra virgin olive oil in order to make it a bit healthier. See the Campbell's site for other pictures and nutritional info for this recipe.