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1 tablespoon oils
4 boneless skinless chicken breast halves (about 1 1/4 lb)
1 can (10 3/4 oz) condensed cream of chicken soup
1 soup can (1 1/3 cups) water or skim milk
2 cups Minute Original rice, uncooked
2 cups fresh or frozen broccoli and/or cauliflower florets, thawed


1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 5 minutes on each side or until lightly browned. Remove from skillet.

2. Add soup and water to skillet. Bring to boil.

3. Stir in rice and broccoli. Top with chicken; cover. Cook on low heat 5 minutes. Stir. Garnish with bell pepper strips.