Chicken & Rice

One evening, I was raiding the cupboards in search of anything that I could make for dinner. I saw a can of cream of chicken soup and new I had to use it. I love cream of chicken soup, but hadn't had it for years! So I raided some more and found a few basic, yet delicious, items to add to the soup. I like coming up with random recipes sometimes, and I make Casey test them :) Anyways....this recipe turned out amazing and it is soooo easy and quick to prepare. Definitely one of my go-to recipes for when I'm in a hurry.

Ingredients (serves 4)

4 boneless, skinless chicken breasts, thawed

2 (10.75 ounce) cans Cream of Chicken soup

1 1/2 cups water

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1/4 teaspoon garlic salt

1/4 teaspoon Italian seasoning

2 cups uncooked, instant white rice

1 1/2 cups fresh or frozen broccoli

1 cup shredded cheese (I used plain cheddar, but Italian blend might be good!)

1. Cut the chicken into about 1 inch square pieces. Sprinkle with a small amount of the seasoning, and pat the seasonings into the chicken using your hand.
2. In a skillet over medium high heat, cook the chicken until the juices run clear (I cook it in about 1/2-1 cup of water for about 10 minutes).
3. In a large skillet, combine the soup, water, and all of the seasonings. Heat to a boil over medium high heat.
4. Stir in rice, broccoli, cheese and then add the chicken.
5. Cover and cook on low heat for about 5 more minutes.
6. Let cool and enjoy. Feel free to add more seasonings to taste!