1. Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.
2. Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.

Tips

• If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that ¼ teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
• This recipe will work with any variety of Campbell's® condensed cream soup (even Cheddar cheese!).
• Can I use brown rice instead? Yes, as long as it's instant brown rice. Just reduce the amount to 1 ½ cups.
• Want to make enough to serve 8? Use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the chicken in 2 batches- if you do it all at once it won't brown as well). For creamier rice, reduce the doubled amount of rice from 4 to 3 cups.