This one looks fairly easy to make with a prep time of 5 minutes and total time of 30. With the sales lately, you might even have all of the ingredients on hand to make this one tonight… especially if you need a last minute meal idea like I do!
1 cup uncooked regular long-grain white rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast halves
1 can cream of mushroom soup
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen broccoli & cheese sauce
1/4 teaspoon ground thyme
1/4 teaspoon ground black pepper
- Make rice as directed on package. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 3 to 4 minutes on each side or until lightly browned.
- Pour soup over chicken. Place broccoli & cheese around chicken. Sprinkle with thyme and pepper. Reduce heat to medium.
- Cover and cook 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and broccoli is tender. Remove chicken from skillet and place on serving platter. Stir vegetables and sauce. Pour sauce over chicken.